Ingredients

• 1/2 POUND RICE NOODLES
   

• WATER TO COVER
   

• 20 LEAVES FRESH BASIL
  

• 20 LEAVES FRESH MINT
   

• 2 CUPS SALAD GREENS
   

• 1/2 POUND FIRM TOFU, CUT IN LONG, THIN STRIPS
   

• 1 TABLESPOON GRATED GINGER
   

• 1/4 CUP SOY SAUCE
   

• 2 TABLESPOONS LIME JUICE
   

• 1 PACKAGE RICE PAPER SPRING ROLL WRAPPERS
   (AVAILABLE IN ASIAN GROCERIES)

Method

1. Soak the rice noodles in boiling water for 10 minutes, then drain and rinse them with cold water. 

2. Add all the remaining filling ingredients and mix well.

3. Prepare a bowl of warm water large enough to dip the spring roll wrappers. 

4. Dip six wrappers, one at a time, and spread them on a table in front of you. 

5. Put 1/4 cup filling on each wrapper. The wrappers should soften by the time you spoon the filling onto all six. 

6. Fold the bottom2 of the wrapper up over the filling, then fold each side toward the center. 

7. Roll from the bottom2 to the top2 of each roll, as tightly as you can without ripping the wrapper. If you do rip it, wrap another wrapper around the whole thing when you roll the next batch.