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Crystal Rolls Recipe

4 oz thin rice noodles

4 12-inch diameter rice paper wrappers

1 block marinated grilled tofu, cut into 1-inch strops

½ cup peanuts, chopped

1 red bell pepper, seeded and julienned, then cut into 1-inch lengths

1 small cucumber, peeled, seeded, and julienned, then cut into 1-inch lengths

10 fresh basil leaves, thinly sliced

10 fresh mint leaves, thinly sliced

10 cilantro leaves, thinly leaves

1 Put the rice noodles in a large bowl, cover with boiling water, and let sit until softened, about a minute. Drain the noodles and set aside.

2 Put the rice paper wrappers in a bowl of hot water and let them soften for about a minute. Remove them from the water and set aside.

3 To assemble the crystal rolls, lay out a soaked rice paper wrapper and put a piece of the grilled tofu in the center. Sprinkle with the peanuts, then add 2 pieces of red pepper and 2 pieces of cucumber, and spread with equal amounts of the fresh herbs. Top with a handful of rice noodles, then fold in both sides of the roll.

Round rice paper wrappers are available in health food stores and Asian markets.

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