Tofu And Bok Choy Summer Rolls

• 12 None baby corn cobs, halved lengthwise
• 24 None baby bok choy leaves
• 1/3 cup sweet chili sauce
• 1 tbsp soy sauce
• 10.5 oz firm silken tofu, halved horizontally, each half cut into 12 strips
• 24 (7 inch) rice paper sheets
• 5 oz bean sprouts

1. Boil, steam or microwave corn and bok choy, separately, until tender. Drain.
2. Whisk together chili sauce and soy sauce. Transfer 1/2 to a small serving bowl. Add tofu to remaining chili sauce and toss to combine.
3. Working with 1 sheet of rice paper at a time, soak rice paper in a bowl of warm water until just softened. Carefully transfer to a cutting board covered with a tea towel. Arrange tofu, corn, bok choy and bean sprouts on summer roll then roll up to enclose.
4. Serve with reserved chili sauce.

corn cobs, baby bok choy leaves, sweet chili sauce, soy sauce, silken, rice paper, bean sprouts

Taken from recipes-plus.com/api/v2.0/recipes/37016 (may not work)