As usual, I have been making lots of Heidi Swanson recipes lately. I have had rice paper in my cupboard since the last time I made rice paper rolls from Into the Vietnamese Kitchen. Rice paper is a little tricky to work with at first, but once you get the hang of it, it becomes pretty fun. The first time I made rolls, the first few were just awful. But now I seem to have a bit of muscle memory, as even my first rolls in this batch came out nicely.
Rather than re-typing the recipe, I’ll just send you to Heidi’s original post, where she has in-depth instructions and a nice tutorial. I used maple syrup in place of brown sugar on the tofu, and sliced cucumbers instead of lettuce. She’s right – no dipping sauce is needed. They’re excellent as they are.