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

Directions

1. 1.

   1. 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.

2. 2.

   2. 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.

3. 3.

   3. 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.

4. 4.

   4. 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.

5. 5.

   5. 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.

6. 6.

   6. 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.

7. 7.

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