I’m a big fan of spring rolls.  Not the ones that have been deep fried and have more oil than veggies in them, but the raw ones with really thin rice paper.  They’re a little scary to look at the first time seeing them, but they really are very tasty.  Now I know I’m not the one in culinary school, whipping up amazing foods night after night.  But I thought I might put my two cents in with a recipe.  (I wonder how much that is with inflation?)  Anywho, my little sis made these rolls and I really wanted to share the recipe with you guys.  I tried making them again and mixed up the ingredients a bit.  

Vietnamese Spring Rolls (Cold Rolls)

200g firm tofu
1 packet rice paper wrappers
1/2 cucumber, cut into thin strips
1/2 carrot, cut into thin strips
bean sprouts
fresh mint
fresh coriander

- Pat the tofu dry, cut into four slices, and cook briefly on each side in a non stick pan, to brown.    Cut each slice into four sticks.
- Fill a bowl with warm water, dip a rice paper wrapper into the water for about 15 seconds or until pliable. Let stand 30 seconds.
- Place the wrapper on a work surface, top with a stick of tofu, sprouts, carrot, cucumber and herbs.  
- Roll tightly, folding in the sides.  Cover with a damp cloth while you roll the rest.

There’s a lot of variation you can do with this recipe.  I had the tofu plain, sautéed with teriyaki sauce and also with soy sauce.  
Try adding or subtracting different veggies and herbs that you might like.  My sister sautéed some onions to put into the mix and they seemed to fit right in.
These can also be made with shrimp, sautéed until just cooked through.  
Also, look around for different dipping sauces.  I tried this one and really liked it: 3 tablespoons Hoisin sauce, 2 tablespoons ketchap manis (Indonesian sweet soy sauce) and 1 tablespoon lime juice.