Ingredients:

• ½ pkg Superior Savory Pressed Tofu, thinly sliced
• Metric AA or 1oz bean thread noodles, cooked, drained & dried
• 1½ cups Napa cabbage, Chinese cabbage lettuce or celery, shredded 
• ½ cup carrot, grated
• 1/3 cup scallion greens, thinly sliced
• 12 pieces 8-inch round rice papers
• 20-24 large fresh basil leaves, rinsed and dried
• Peanut Miso dressing and dipping sauce

Chop the cooked bean thread noodles coarsely.  Toss noodles together with cabbage, lettuce or celery, carrot and scallion greens to make a noodle and vegetable filling.

Submerge one rice paper in the water and soak until pliable. Blot gently to dry, using a towel.  Arrange ¼ cup of the noodle veggie mixture on the rice paper. Add 5 or 6 sliced tofu and 2 basil leaves on top.

Lift the bottom edge over the filling. Fold the sides toward the centre, and roll up as tightly as possible. Repeat rice paper method for each spring roll. Ready to serve with dressing or dipping sauce. Makes a dozen vegetarian spring rolls.