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.