Crispy Spring Rolls with Spicy Tofu, Vegetables, and Toasted Nuts

Heat a wok or nonstick skillet over medium heat.

Add the olive oil and swirl to coat.

Add the ginger and garlic and stir-fry until fragrant, about 30 seconds.

Add the tofu and mushrooms and stir-fry for 2 minutes.

Add the carrot and water chestnuts and stir-fry until heated through, about 30 seconds.

Add the tamari sauce. Cook, stirring occasionally, until the vegetables are heated through, about 2 minutes. Stir in the nuts, green onions, and sesame oil and toss to combine.

Remove from the heat.

Fill a medium bowl with warm water. Dip one of the wrappers in the water for 15 seconds, or until softened. Carefully transfer to a dry work surface.

Arrange 2 to 3 tablespoons of the 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 in the same manner. Cover the finished rolls with a damp cloth to prevent them from drying out.

Preheat the broiler. Lightly coat a large nonstick baking sheet with cooking spray. Arrange the spring rolls in a single layer on the baking sheet, leaving a little space between them. Lightly coat the rolls with cooking spray.

Broil the rolls until lightly browned and crisp, 10 to 13 minutes. Using tongs or a spatula, turn the rolls over and continue to broil for another 8 to 10 minutes.

Serve each roll wrapped in a lettuce leaf garnished with nuts, and accompanied by the Lime-Soy-Ginger Sauce.

rice paper wrappers

These round or triangular translucent sheets madefrom rice flour are widely used in Vietnamese and Thai cooking. To use, dipa wrapper in warm water for a few seconds; the delicate sheets become softand pliable. Once the package is opened, store the wrappers in airtight plasticbags. If stored in a cool, dry place, they will last a couple of months. You canfind them at most Asian markets and specialty stores.

Reprinted with permission from Cooking with an Asian Accent by Ying Chang Compestine, © 2014 Houghton Mifflin Harcourt Publishing Company.