Baked Tofu Rice Paper Rolls

Ingredients

• 12 Count Rice paper wrappers - 12 (8-inch wrappers), 8-inch wrappers
• 14 Ounce Baked tofu - 14 (ounces), Cut into 24 strips for rolling.
• 2 Cup Shredded carrots - 2 (cups), shredded
• 1 Count English cucumber - 1 (medium cucumber), Slice into matchsticks for filling.
• 2 Count Avocado - 2 (medium avocados), Slice before filling the rolls.
• 1 Cup Fresh mint - 1 (cup packed), Measured packed.
• 6 Ounce Romaine lettuce - 6 (ounces), Cut into thin strips for filling.
• 0.25 Cup Low-sodium soy sauce - 1/4 (cup), Used for the dipping sauce.
• 2 Tablespoon Rice vinegar - 2 (tablespoons), Used for the dipping sauce.
• 1 Tablespoon Lime juice - 1 (tablespoon), Used for the dipping sauce.
• 2 Teaspoon Maple syrup - 2 (teaspoons), Used to lightly sweeten the dipping sauce.
• 1 Teaspoon Fresh ginger, finely grated - 1 (teaspoon), Finely grated for the dipping sauce.

Instructions

1. Make the dipping sauce

   1. *Whisk together* the soy sauce, rice vinegar, lime juice, maple syrup, and ginger in a small bowl until you have a *smooth dipping sauce*.

2. Prepare the fillings

   2. *Cut the baked tofu* into 24 strips, *slice the cucumber* into matchsticks, slice the avocado, and cut the romaine into thin strips.

3. Set up the rolling station

   3. Fill a wide shallow dish with *room-temperature water* and set a *clean damp towel* on the work surface.

4. Soften a wrapper

   4. Dip 1 rice paper wrapper in the water for *5 to 8 seconds* until *pliable but still slightly firm*, then lay it flat on the towel.

5. Fill the wrapper

   5. Layer romaine, shredded carrots, cucumber, 2 tofu strips, avocado, and mint across the lower third, leaving *1-inch borders* and keeping the filling *compact*.

6. Roll and repeat

   6. Fold the bottom edge over the filling, fold in the sides, and *roll snugly* into a sealed roll; repeat with the remaining wrappers and filling for *12 rolls*.

7. Hold for batch prep

   7. For batch prep, arrange the rolls in a *single layer*, cover with a lightly damp towel, and refrigerate for *up to 4 hours*.

8. Serve

   8. Serve the rolls *chilled or at room temperature* with the *peanut-free, tree nut-free dipping sauce*.