These spring rolls are an elegant warm-weather pick-me-up.

10 spring rolls

Ingredients:
100g thin rice noodles
400 g tofu
1 tablespoon sesame oil
1 tablespoon shoyu
10 rice paper wrappers
1/4 cup chopped fresh basil
1/4 cup chopped fresh mint
1/4 cup chopped fresh dhania
1 avocado cut into thin strips
1 cup bean sprouts
1 cup julienne-cut carrots
1/4 cup coarsely chopped pickled ginger
1/4 cup coarsely chopped dry-roasted peanuts 

Sauce
3 tablespoons shoyu
2 tablespoons cider vinegar
2 tablespoons maple syrup

Method:

1. Bring a medium pot of water to boil. Add the noodles, remove from the heat, and let stand for 1 minute. Drain the noodles, rinse with cold water, and set aside.
2. Cut the tofu into 1/2-inch-thick slices. Heat the oil in a medium skillet over medium-high heat. Add the tofu and fry 5 minutes or until the bottom is golden. Sprinkle with 1 tablespoon of the shoyu, turn over, and cook 5 more minutes. Place on paper towels to drain and cool, then cut into thin strips.
3. In a shallow bowl of warm water, briefly soak one rice paper wrapper at a time for about 30 seconds, or until pliable.
4. Spread out the wrapper on a clean work surface. On the bottom third (nearest you), place some noodles, tofu, basil, mint, cilantro, avocado, bean sprouts, carrots, and ginger. Pressing down lightly, roll up the wrapper while folding in the sides to completely enclose the filling. The wrapper is slightly sticky and will seal itself. Continue making rolls with the remaining wrappers and filling.
5. Combine all of the sauce ingredients in a small bowl, and mix well.
6. Cut the spring rolls diagonally in halves, thirds, or quarters and arrange on a platter. Sprinkle with sauce and peanuts before serving.

Variations

• Experiment with various filling combinations to discover your own personal favorite.
• For a heartier version, substitute soba (buckwheat) noodles, and add sautéed onion, tempeh, watercress, scallions, and/or nori.

Chef: John & Jan Belleme