This is fun recipe for a party or family dinner.  People can make their own rolls, adding whichever ingredients they like.

Crumble 12 oz. of firm tofu and marinate with 1 t. sesame oil and 1 T. soy sauce.  Stir fry it in oil until crisp, then add 2 T. of the dipping sauce below to coat. (You can also leave the tofu uncooked).

Boil 4 oz. rice vermicelli in hot water for ten minutes or as per directions.  Drain and rinse.

Wash 3 carrots and grate them or julienne.

Shred cabbage to make 2 C.

Separate the leaves of 1 head of lettuce and wash, then spin dry.

Soak and dry 4 C. spinach leaves.

Chop 1 lime into tiny dice.

Pour boiling water into a baking dish and use it to soak 8-10 rice paper wrappers.  When they are soft, assemble the rolls and roll them up.

Serve with Almond Butter Dipping Sauce:   Mix 1/3 C. salted creamy almond or peanut butter in a bowl with 1 T. soy sauce, 1 T. orange juice, 1 T. lime or lemon juice, and 1 T. minced green garlic.  Add hot water to thin to dipping sauce consistency.  Add Siracha or other hot sauce to taste or serve alongside.