Spring Rolls With Spinach, Mushrooms, Sesame, Rice and Herbs

• 1 3/4 cups cooked rice (brown, basmati or jasmine)
• 3 tablespoons rice vinegar
• 2 teaspoons soy sauce
• 1 pound baby spinach or 2 pounds bunch spinach, stemmed and washed
• 2 teaspoons black sesame seeds or lightly toasted regular hulled sesame seeds
• 1/4 pound firm tofu, cut into dominoes 1/4 inch thick by 1/2 inch wide and drained on paper towels
• 2 tablespoons peanut sauce
• 2 large carrots (about 1 pound), peeled and grated
• 6 shiitake mushrooms, stems removed, thinly sliced
• 1/2 cup cilantro, coarsely chopped, plus additional sprigs
• 13 cup mint leaves, coarsely chopped, plus additional leaves
• 1/4 cup Thai basil leaves, coarsely chopped, plus additional leaves (may substitute regular basil if you cant get the Thai variety)
• Salt to taste
• 8 8 1/2-inch rice flour spring roll wrappers

1. Toss the rice with 1 tablespoon of the rice vinegar and the soy sauce
2. Wash the spinach and steam 1 to 2 minutes, tossing halfway through.
3. It should wilt but still have some texture.
4. Rinse with cold water, squeeze dry and coarsely chop.
5. Season with salt to taste
6. Spread each tofu domino with about 1/4 teaspoon peanut sauce
7. Place the shredded carrots, slivered mushrooms and chopped herbs in a large bowl and toss with the remaining rice vinegar and salt to taste
8. Fill a bowl with warm water and place a spring roll in it just until it is pliable, about 30 seconds.
9. Remove from the water and drain briefly on a kitchen towel.
10. Place the wrapper on your work surface in front of you and arrange several cilantro sprigs, whole mint leaves and basil leaves, vein side up, on the wrapper.
11. Leaving a 2-inch margin on the sides, place a handful of the carrot mixture on the wrapper, slightly nearer to the edge closest to you.
12. Top with a handful of rice, then a handful of spinach.
13. Place 3 tofu dominoes down the length of the spinach.
14. Fold the sides in, then roll up the spring rolls tightly, squeezing the filling to get a tight roll.
15. Refrigerate until ready to serve.
16. Serve with a dipping sauce of your choice

rice, rice vinegar, soy sauce, baby spinach, black sesame seeds, firm tofu, peanut sauce, carrots, shiitake mushrooms, cilantro, mint, basil, salt, roll wrappers

Taken from cooking.nytimes.com/recipes/12822 (may not work)