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

Preparation 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. 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. 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. 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. 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. 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. Serve each roll wrapped in a lettuce leaf garnished with nuts, and accompanied by the Lime-Soy-Ginger Sauce. rice paper wrappersThese round or triangular translucent sheets made from rice flour are widely used in Vietnamese and Thai cooking. To use, dip a wrapper in warm water for a few seconds; the delicate sheets become soft and pliable. Once the package is opened, store the wrappers in airtight plastic bags. If stored in a cool, dry place, they will last a couple of months. You can find them at most Asian markets and specialty stores. Reprinted with permission from Cooking with an Asian Accent by Ying Chang Compestine, © 2014 Houghton Mifflin Harcourt Publishing Company.

Preparation 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. 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. 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. 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. 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. 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. Serve each roll wrapped in a lettuce leaf garnished with nuts, and accompanied by the Lime-Soy-Ginger Sauce. rice paper wrappersThese round or triangular translucent sheets made from rice flour are widely used in Vietnamese and Thai cooking. To use, dip a wrapper in warm water for a few seconds; the delicate sheets become soft and pliable. Once the package is opened, store the wrappers in airtight plastic bags. If stored in a cool, dry place, they will last a couple of months. You can find them at most Asian markets and specialty stores. Reprinted with permission from Cooking with an Asian Accent by Ying Chang Compestine, © 2014 Houghton Mifflin Harcourt Publishing Company.