This recipe is adapted from a friend kinda (but not really) telling me how to make them, a few online recipes and my own brain (yes I have one of those! xD)

Basil rolls served with sweet and sour sauce & miso soup

Basil Rolls (raw spring rolls) – Vegan!
(makes 4)

4 rice wrapper sheets
1 cup bean sprouts
1/2 cup chopped spring onion
1 package spiced dry tofu – diced into small bits
1 clove minced garlic
1 tbsp sesame oil
lettuce
pickled ginger
8 fresh basil leaves

Heat oil in wok. Add garlic and diced tofu. Stir fry until starts to brown. Remove from heat and let cool.
In a bowl filled with warm water, soak rice wrappers individually until starts to soften (about 20-30 seconds). Be careful not to tear them! Lay the rice paper down on a plate. Place 2 basil leaves about 2 inches from the bottom edge. Top with spouts, tofu mixture, onion, few strands of the ginger and lettuce. Fold the wrapper over once. Fold the two sides in. Continue rolling tightly and carefully until closed. You should end up with the basil leaves showing on the top of the roll.

Serve with sweet and sour sauce or hoisin sauce. YUM!