14 oz. tofu
1 oz. soy sauce
6 whole basil leaves
1/4 cup minced basil
1/4 cup minced mint
1 cup shredded iceberg lettuce
1 cup shredded carrots
1 cup mung bean sprouts
6 rice paper wrappers
Cut the tofu lengthwise into 12 1/2 inch strips (slice into four rectangles, then each rectangle into three strips). Marinate in the soy sauce and bake for 1/2 hour. Let cool.
Assemble all the prepared ingredients in a row. Wet four paper towels in warm water, then stack with three rice papers, starting with a paper towel on the bottom, alternating towels and rice papers, ending with a paper towel on the top. When the stack is finished, flip it over and remove the top paper towel; the first rice paper should now be pliable enough to roll. Place the dampened rice paper on a separate plate, and in the center place first the whole basil leaf, then two tofu strips, then small amounts of the remaining ingredients in a narrow pile. Fold the top and bottom over the filling, then the left side, then roll right to finish the roll (as if you were rolling a burrito.) Repeat with the remaining two damp rice papers, then repeat the paper towel stack with the remaining dry rice papers and fill them. Refrigerate the rolls until ready to serve. Serve with peanut sauce or hoisin sauce.
Makes six rolls, 75 calories per roll.
