Ingredients

Preparation 30 minutes

2 ounces dried bean or rice noodles
12 large rice-paper wrappers (8 inch round or larger)
2 cups baby spinach leaves (or other hearty greens), cut into thin strips
1 carrot, cut into matchsticks
1 cucumber, peeled, seeded and cut into thin 2-inch long strips
8 ounces baked, smoked tofu, cut into matchsticks
12 fresh basil or mint leaves

Place the noodles in a bowl and cover with hot water. Soak for 10 minutes or until softened. Drain well in a mesh strainer and set aside.
Fill a large bowl (at least several inches larger than the rice wrappers) with warm water. One at a time, soak the wrappers in the water until soft and pliable, about 30 seconds.
Remove the rice wrapper from the water and lay flat on the counter or a cutting board. Place 1 to 2 tablespoons of spinach leaves along one edge of the wrapper. Place an equal amount of noodles on top of that.
Over the noodles, place 1 to 2 tablespoons of carrots and several slices of cucumber and tofu. Top the ingredients with a basil or mint leaf.
Begin to roll the wrapper up, folding the sides over the filling as you go. Tightly roll up the rice paper from the bottom to form a tight cylinder. Makes 12 spring rolls.

Spicy Peanut Sauce

Preparation 10 minutes

1/4 cup soy sauce
1/4 cup brown rice vinegar
6 tablespoons water
1 tablespoon maple syrup
1/2 teaspoon salt
1-inch piece fresh ginger
1 cup chunky peanut butter
2 tablespoons toasted sesame seed oil
1/2 teaspoon paprika
1 to 2 teaspoons hot pepper sauce

Directions

Combine all ingredients in a blender or food processor and puree until smooth. Serve immediately or chill. If chilled, allow to come to room temperature before serving.