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

Ingredients

• 1 head boston lettuce washed and separated
• 2 tablespoons canola oil 
• 0.5 cup carrots diced finely
• 2 teaspoons ginger fresh minced
• 2  garlic clove minced
• 2  spring onion minced
• 3 ounces oyster mushrooms fresh finely chopped
• 12 8-inch you will also need: parchment paper dried (see note)
• 1 teaspoon sesame oil 
• 12 servings soya sauce for serving
• 2 tablespoons tamari sauce 
• 8 ounce spicy tofu cut into 1/2-inch cubes
• 0.8 cup walnuts toasted coarsely chopped for garnish
• 0.5 cup water chestnuts diced finely

Equipment

• bowl
• frying pan
• baking sheet
• broiler
• wok
• spatula
• tongs

Directions

1. Heat a wok or nonstick skillet over medium heat.
2. Add the olive oil and swirl to coat.
3. Add the ginger and garlic and stir-fry until fragrant, about 30 seconds.
4. Add the tofu and mushrooms and stir-fry for 2 minutes.
5. Add the carrot and water chestnuts and stir-fry until heated through, about 30 seconds.
6. 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.
7. Remove from the heat.
8. 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.
9. Arrange 2 to 3 tablespoons of the filling in an even horizontal mound just below the center of the wrapper.
10. 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.
11. 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.
12. 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.
13. Serve each roll wrapped in a lettuce leaf garnished with nuts, and accompanied by the Lime-Soy-Ginger Sauce.
14. rice paper wrappers
15. These round or triangular translucent sheets madefrom rice flour are widely used in Vietnamese and Thai cooking. To use, dipa wrapper in warm water for a few seconds; the delicate sheets become softand pliable. Once the package is opened, store the wrappers in airtight plasticbags. If stored in a cool, dry place, they will last a couple of months. You canfind them at most Asian markets and specialty stores.
16. Reprinted with permission from Cooking with an Asian Accent by Ying Chang Compestine, © 2014 Houghton Mifflin Harcourt Publishing Company.