Tofu Summer Roll

Yes, I know that it's February and yes, I know that the high today (in NYC) was 40, and YES, I know there is still snow on the ground. Maybe it was the 60 degree weather we had this past Friday, or maybe the cold weather has gone to my head - or maybe I have Spring fever. How dare I think to make something so healthy and *gasp* so LIGHT on a cold winter night?! Well, I dared and, horror-of-horrors, I enjoyed! I needed a break from the bone-sticking, heavy-sitting meals that my body seems to only crave during these chilly nights. Summer rolls are easy to throw together, the ingredients (unless you want to go nuts with it) are cheap, and is so light - yet - filling. Other possible fillers: sticky rice, julienned carrots, sliced avocado, sauteed tempeh strips (or chicken!), spinach, arugula...

Ingredients:
1 pack of rice paper rolls (found in specialty Asian food stores - super cheap)
1/4 of a red pepper, julienned
2 green onions, cut into 2" strips
1/3 pack of tofu, cut into 2" strips
1 "nest" of thin rice noodles (also found in specialty Asian food stores)
1 deep, round baking dish or bowl that is large enough for the rice paper rolls to fit in

What to do:
1. If using the rice noodles, let the "nest" soak in a bowl of hot water for 15 mins
2. Meanwhile saute the tofu with just oil or with garlic and/or your sauce of choice over a medium heat
3. Let tofu cook for 8-10 minutes, then turn off heat and let them cool
4. Prepare a sauce pan with water and bring to a boil
5. When the rice "nests" have finished soaking for 15 mins, put the noodles in the boiling water for 3 minutes - rinse and set aside
6. Prepare the large, deep baking dish or bowl with hot water
7. Take one rice paper sheet and carefully submerge it into the water
8. Let it soak for 2-3 minutes until completely soft
9. Carefully remove it from the water and spread flat onto a cutting board
10. Start layering your ingredients in the middle of the rice paper- starting with 2-3 pieces of tofu, then a spoonful of rice noodles, then the 3 green onions and 3 red pepper strips - don't overload the roll!
11. Fold in the sides of the roll, then bring the bottom piece up and over the ingredients and roll until all side are tucked in and it is in the shape of a roll - pull as tight as you can without tearing the rice paper - they are tougher than you think but still be delicate!
12. Set aside and repeat - makes 4-5 rolls. Adjust the amount of ingredients to make more!

Finish with the dipping sauce of your choice - you could use Soy sauce, Teriyaki sauce, or make your own Peanut sauce