1/4of an English cucumberpeeled and sliced into 1/4 inch strips
6oz.Extra firm tofusliced into 1/4 inch strips
1/2cupcilantro
For Dipping Sauce
1/3cupcoconut aminos or low sodium soy sauce
1tbspmirin
1sachetPique Ginger Digestion Elixir tea
2tspsesame oil
Instructions
Stir together ingredients for dipping sauce in a small bowl. Place tofu strips on a small plate and brush with a couple tablespoons of sauce. Set aside for 5 minutes. Reserve remaining sauce for dipping.
Place one rice paper wrapper in a shallow bowl of lukewarm water for 30 seconds. Once softened, place the wrapper on a clean work surface. Arrange lettuce, shredded cabbage, carrots, tofu, cucumber and cilantro on the wrapper, leaving at least an inch of space around the perimeter.
Fold in the sides then the bottom and roll the wrapper snugly away from you. Place on a lightly greased plate to prevent sticking. Repeat with remaining wrappers. Serve summer rolls chilled with dipping sauce.