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½ block extra-firm tofu, cut into thin sticks
¼ cup sesame dressing, such as Annie’s sesame ginger
1 carrot, cut into thin sticks
Leaves from 4 sprigs each fresh mint and fresh cilantro
4 canned baby corn, drained and quartered lengthwise (optional)
4 handfuls lettuce, torn into pieces
4 8-inch round rice paper wrappers (available at Asian food stores), plus additional in case of tearing
1 tablespoon peanut or other nut butter
1. In a bowl, toss the tofu sticks with 2 tablespoons of the sesame dressing. Let sit at room temperature while you prepare the other ingredients.
2. Arrange the carrot, herbs, corn and lettuce in bowls so they are easy to reach. Fill a deep plate with cool water.
3. Submerge a rice paper wrapper in the cool water until just pliable, about 20 seconds (it will continue to soften). Gently lift the wrapper and shake off excess water; lay on a work surface. On the bottom third of the rice paper round, mound a handful of lettuce. Top with one fourth each of the carrots, corn, herbs and marinated tofu. Pull the lower edge of the wrapper up over the filling as tightly as you can, then fold in the sides and roll the summer roll closed. Repeat to make four summer rolls. (If a wrapper breaks, use another one and transfer the filling.)
4. For the sauce, stir together the nut butter and remaining 2 tablespoons sesame dressing. Serve the summer rolls right away, with the sauce for dipping, or refrigerate them in an airtight container, covered with damp paper towels, for up to 4 hours.
Find out more about this recipe on Mom Appetit's blog.