Veggie-Stuffed Spring Rolls
2 tbs low-sodium soy sauce
1/4 tsp salt
1/4 tsp ground black pepper
2 tbs scallions, green parts only, minced
7 oz firm tofu, cut into 1/4 inch slices
1/2 tsp olive oil
1/2 cucumber, julienned
1/2 red bell pepper, julienned
1 carrot, grated
1/4 avocado, thinly sliced
18-20 fresh mint leaves
10-12 cilantro sprigs, cut at the stems
1/2 cup sprouts (e.g. alfalfa sprouts)
6 dried rice paper sheets

In a small bowl, combine soy sauce, salt, pepper, and scallions. Place the tofu slices in the mixture, making sure all are coated, and let marinate for 7-10 min.
While marinating slice and dice vegetables and arrange them within arms reach.
Heat olive oil in a skillet and carefully add the tofu. Sear on each side for 1 min. Remove from heat and place next to the veggies, within arms reach.
Fill a large bowl with warm water. Gently take one of the rice paper sheets and dip into the bowl, then place on working surface. In a row across the center, arrange a few slices of the cucumber, avocado, and bell pepper, about a tbs of carrot and alfalfa sprouts, 2 to 3 mint leaves and cilantro sprigs, and a slice of tofu in, leaving about two inches empty on each side. Fold three sides in towards the ingredients, then tightly roll the wrapper across the fourth side.
Repeat with the remainder of the rice paper sheets and ingredients. Do the best to estimate splitting up all of the ingredients into 6 servings —it's alright if each spring roll doesn't have the same exact amount of filling. They'll be delicious either way. Makes 6