Vietnamese Fresh Spring Rolls with tofu instead of shrimp

Ingredients

• Rice noodles

  Dry

  8 oz or 227g

• Olive oil

  Salad or cooking

  ½ tbsp or 7g

• Rice Paper Wrappers

  Three Ladies Spring Roll Rice Paper Wrappers (Round 22cm 3pks)

  12 servings or 1.2kg

• Spearmint

  Fresh

  1 cup or 91g

• Lettuce

  Butterhead (includes boston and bibb types), raw

  14 leaf, large or 210g

• Mung beans

  Mature seeds, sprouted, raw

  3 cup or 312g

• Carrots

  Raw

  1 large or 72g

• Tofu

  Extra firm, prepared with nigari

  12 oz or 340g

Directions

1. Prepare vermicelli as per package directions.
2. Sauté shrimp in a little oil for 5-6 minutes until bright pink and cooked through; halve and set aside.
3. Start by softening the rice papers, using 2 stacked papers per 1 spring roll.. Fill a large bowl with warm water. Dip two rice papers very carefully and gradually for about 1 minute, until totally soften. Lay rice papers on a clean cloth.
4. Arrange about 4 mint leaves at the bottom of the rice paper, then about 4 shrimp halves. Top with a lettuce leaf, a small handful of vermicelli and a small handful of bean sprouts (there's no photo of the bean sprouts part because I wasn't able to find any the day I took the pics!). Add additional mint leaves. Top with a second lettuce leaf. Always keep about 2 inches uncovered on each side.
5. Fold uncovered sides inward, then tightly roll the rice paper. Repeat with remaining ingredients and rice papers.
6. Serve as desired and enjoy!
7. Recipe inspired by: http://notenoughcinnamon.com/2013/03/17/how-to-make-vietnamese-fresh-spring-rolls-step-by-step-recipe/