1ripe avocado6 oz., peeled, pitted and thinly sliced
5oz.firm tofudrained, cut into 1/4-inch strips
1/3cupfresh cilantro leaves
Spicy Dipping Sauce: Stir together sugar, vinegar, water and chili peppers until sugar dissolves. Set aside.
Salad Rolls: Cook rice noodles according to package directions. Drain well; toss with soy sauce and sesame oil.
Soak 1 rice paper wrapper in hot tap water for about 10 seconds or until pliable; carefully transfer to slightly dampened kitchen towel. Layer some of the lettuce, rice noodles, carrots, cucumbers, red pepper, avocado, tofu and cilantro just below the center of the wrap, leaving space on the sides.
Firmly fold up the bottom of the wrap over filling; fold in sides and roll up to completely enclose filling. Repeat with remaining ingredients. Cover tightly with plastic wrap until ready to serve or up to 2 hours. Cut rolls in half diagonally; serve with Spicy Dipping Sauce.
Add a few chopped unsalted peanuts or cashews to salad rolls for a crunchy addition.
Alternatively, you can use your favorite Asian chili paste or hot sauce instead of the chili peppers for the sauce.