Ingredients
2 tablespoons canola oil
2 teaspoons minced ginger
2 cloves of garlic, minced
1 cup oyster mushrooms, finely chopped
1 package (8 ounces) flavored baked tofu, cut into 1/2-inch cubes
1/2 cup finely diced carrot
1/2 cup water chestnuts, finely diced
2 tablespoons tamari sauce
1/2 cup toasted peanuts or walnuts, coarsely chopped
1 teaspoon sesame oil
2 green onions, minced
12 eight-inch round dried rice-paper wrappers
1 head Boston or Bibb lettuce, leaves separated and washed
Lime and Soy Dipping Sauce, for serving
Preparation
Heat a wok or medium saute pan over medium heat. Add the oil and swirl to coat. Add the ginger and garlic. Stir-fry until fragrant, about 30 seconds. Add the mushrooms and tofu and stir-fry for 2 minutes. Add carrot and water chestnuts and stir-fry until heated through, about 30 seconds.
Add tamari sauce. Cook, stirring occasionally, until vegetables are heated through, about 2 minutes. Stir in nuts, sesame oil, and green onions and toss to combine. Remove from heat.
Fill a bowl with warm water. Dip one of the wrappers in the water for 15 seconds, or until softened. Then carefully transfer it to a dry work surface.
Arrange 2 to 3 tablespoons of the spring roll filling in an even horizontal mound just below the center of the wrapper. Roll up the rice paper to form a tight cylinder, folding in the sides about halfway. Assemble the remaining spring rolls the same way.
Coat a large baking sheet with a cooking oil such as canola. Use just enough to keep the rolls from sticking. Arrange spring rolls in a single layer, leaving a little space between them. Brush rolls with cooking oil. Broil the rolls until lightly browned and crisp, 8 to 10 minutes, checking frequently to avoid burning. Use a spatula to turn the rolls over and continue to broil another 8 to 10 minutes. Serve each roll wrapped in a lettuce leaf, with Lime and Soy Dipping Sauce.
