This recipe is super flexible and you can really mix it up every time you make it. Below is how I made it this time, but once you have the basic idea you can spread your wings and soar! Add some rice noodles or beets or whatever your heart desires. This is your time to shine.
•Rice paper wraps (to make them flexible briefly soak in hot water just before using)
•lettuce, about 1-2 cups
•basil slivered (maybe 4-5 leaves)
•1/2 c thinly sliced and slivered cucumber
•1 package of extra firm tofu, cubed and sautéed in a smidge of olive oil until golden
• peanut sauce. You can use a pre made sauce, but I usually eyeball my own with approximately half a cup of peanut butter, 1/4 c water, splash of seasoned rice vinegar, dash of Sriracha, and a Tbs of fresh ginger (chopped into a paste), maybe a dash some sweet chili sauce. Heat over medium on the stove. Taste as you go, ideally you want a balance of sweet and acidic. Honestly I do it differently every single time, but basically peanut butter and some acidic vinegar and you can't go wrong. I mean it is peanut butter after all.
1) Lay one rice paper wrap at a time onto your work space. It is tempting to lay them all out and go, but resist the urge. Trust me. When rice paper wraps are involved you need to give your full attention to each wrapper. They aren't complicated, but when you go crazy with them they will reign down chaos and you will feel like a substitute teacher trying to maintain order in a high school drama class. One at a time. Stay calm. Or if you are frightened by the rice paper just use a big leaf of lettuce or chard.
2) Go down the line and put a bit of each veggie in a pile in the middle. Tofu too. Seriously simple.
3) Wrap tightly like a burrito. Do you know how to wrap a burrito? YouTube that business if you don't know. It is 2016 people.
4) Continue on until you run out of veggies. I usually make about 6-8.
Eat and don't forget a peanut dipping sauce. The sauce is the boss.