Recipe - Vegetarian Summer Roll (Rice Paper Wrap)

2 Limes; juiced
Segments of 1 lime
1 tablespoon Dijon mustard
1 tablespoon Brown sugar
One fourth cup Grape seed oil
One fourth cup Thai basil leaves; whole
One half pound Bean sprouts; hair removed
1 md Red bell pepper; julienned
1 md Carrot; peeled, julienned
1 pack Smoked tofu or tempeh;
julienned
1 pack Rice papers; 10" to 12"
diameter, rehydrated
Salt; to taste
Freshlyground black pepper;
to taste

In a bowl whisk together juice, lime, mustard and sugar. Whisk in the oil
and season. Toss with all the vegetables and tofu. Check for seasoning.

Lay out 1 wrapper and place a small mound of mix near the bottom. Roll
bottom towards the middle. Fold in both sides and continue rolling. Finish
roll and let rest. Individually wrap each roll with plastic wrap. Will hold
for 2 hours in the fridge.

Remove wrap, slice on the bias and serve on top of extra salad.

This recipe yields 6 to 8