Vietnamese Spring Rolls

Directions

1. Bring a pot of water to a boil and cook the rice noodles until they are al dente. Remove, rinse under cool water, and set aside.
2. In a large frying pan heat the canola oil over high heat. Add the sliced tofu and fry on each side until they are golden brown. Remove to a paper towel covered plate and dry. Allow to cool and julienne.
3. Add the garlic and shallot to the frying pan. Fry until the shallot becomes translucent.
4. Add the carrots and cook for 1 minute. Add the jicama, tofu, and oyster sauce. Cook for an additional 2 minutes. Taste and correct the seasoning with salt and pepper. Remove to a bowl to cool.
5. To prepare the Rice Paper for rolling fill a large bowl with hot tap water.
6. Hold the race paper over the bowl and begin to submerge. Begin to turn the rice paper clockwise until the paper begins to soften around the edges. Submerge the entire rice paper so the center soften. Hold over the bowl to allow the excess water to drip. Place flat on a cutting board and check for dry areas. Using your fingers rub the dry areas with water from the bowl.
7. At the end nearest to you place a piece of lettuce about 2inches long and wide. Top with 2 tablespoons of the rice noodle. Add 2 tablespoons of the carrot and jicama mixture. Top with a few leaves of the thai basil.
8. Start rolling the rice paper by folding the 2 sides into the center and roll it away from you, tucking and pushing down the mixture as you roll. The paper will seal itself. Repeat.