Thai Spring Rolls

• 8 rice spring roll wrappers (available in the asian section)
• 24-30 Basil leaves
• 1 bunch cilantro, trimmed to the base of the leafy part (cut off the bare part of the stem at the base)
• 1 bunch mint,trimmed to the base of the leafy part (cut off the bare part of the stem at the base)
• 1 head romaine, chopped very finely
• 2 cups bean sprouts
• 1 cup shredded carrots
• 3 smallish cucumbers, quartered lengthwise
• 1/2 block extra firm tofu
• 1/2 cup rice vinegar

1. slice tofu lengthwise into 1/2" x 1/2" x 4" or so strips.
2. pour rice vinegar into a bowl, and soak tofu.
3. In a shallow bowl, add hot water to 1" below rim.
4. Working 1 skin at a time, dip into hot water and soak until flexible, about 1 minute.
5. lay soft wrapper flat on a cutting board or clean surface.
6. Working from the top of the board, fill the wrapper burrito-style, laying tofu and cucumber strips lengthwise, and placing alongside lettuce, stems of mint and cilantro, basil, carrot strips, and bean sprouts. Fold sides in over filling, and then roll wrapper from the top up and over filling, and continue rolling to roll downward, burrito style.
7. slice spring rolls in center, and serve with thai peanut sauce.

roll wrappers, basil, cilantro, mint, head romaine, bean sprouts, carrots, smallish cucumbers, rice vinegar

Taken from www.epicurious.com/recipes/member/views/thai-spring-rolls-52791071 (may not work)