Recipe - Vegetable Spring Rolls W Baked Seasoned Tofu

1 ounce Bean thread noodles; cooked
and drained
1 One half cup Napa cabbage; shredded
One half cup Carrot; grated
1/3 cup Scallion; thinly cut or sliced up
12 Rice paper rounds; 8"
diameter
4 ounce Baked Seasoned Tofu (1 cup);
see recipe
24 lg Basil leaves
Peanut Miso Dressing; see
recipe

1. Gently squeeze the cooked bean thread noodles to release excess
moisture. Chop them coarsely. In a large bowl, toss together the noodles,
cabbage, carrot, and scallions.

2. Fill a 10inch pie plate with warm water. Submerge one of the rice
papers in the water and soak just until pliable, 30 to 60 seconds. Transfer
to a clean kitchen towel and blot gently to dry. Arrange about One fourth cup of
the noodle mixture along the bottom third of the rice paper. Distribute 5
or 6 tofu cubes and 2 basil leaves on the noodles. Lift the bottom edge
over the filling, fold the sides toward the center, and roll up as tightly
as possible. Repeat with the remaining rice papers.

3. Serve the spring rolls immediately. Alternatively, refrigerate in a
tightly sealed container for up to 2 days. (Return to room temperature
before serving.) Divide the dipping sauce among several small bowls and
serve alongside.

Makes 10 to 12 spring rolls.

NOTE: "You'll be able to buy the bean thread noodles and rice paper
wrappers in most Asian groceries, particularly those that specialize in
Thai or Vietnamese ingredients. The wrappers are fragile and break or tear
easily, so have a few extra on hand when preparing this dish."

REG 4 shared by Karin Baumgardner, Issaquah, WA, USA [ksbaum@aol.com]

Recipe by: The New Soy Cookbook Lorna Sass

Posted to EATLF Digest by KSBAUM@aol.com on Feb 3, 1999, converted by
MM_Buster v2.0l.