Ingredients:

SUMMER ROLLS
1 small carrot, julienned
1 small cucumber, seeded, julienned
1 red pepper, seeded, julienned
1 avocado, sliced
4 leaves of Romaine lettuce, torn into smaller pieces
1 small bunch of fresh cilantro
10 ounces of packaged baked tofu, cut into sticks
16 sheets of rice paper (plus a few extras in case some tear)

DIPPING SAUCE
2 tablespoons sweet Asian chili sauce
1 tablespoon rice or white wine vinegar
1 1/2 teaspoons reduced-sodium soy sauce
1/2 teaspoon grated fresh ginger
1 1/2 teaspoons toasted sesame oil
1 tablespoon water

Method:

To prepare the sauce, whisk all ingredients together in a small dish. Set aside. Assemble filling ingredients on a large clean work surface and divide into 16 even amounts. Fill a pie plate or shallow baking dish two-thirds full with room-temperature water. Place the rice papers 2-4 at a time in the water to soften them (about 30 seconds), then lay rice paper out on a clean work surface. Add fillings in a line down the middle of the rice paper. Fold the 2 sides of the rice paper over the filling, then fold the bottom end over the filling, envelope-style. Roll up tightly, sealing the last side with a little water. Place on a large serving plate or board and cover with damp towels to keep the rice paper from drying out. Repeat with the remaining ingredients. To serve, cut the rolls in half and serve with dipping sauce.