Spring Rolls, Sweet And Spicy - cooking recipe

Ingredients

FOR SPRING ROLLS
6 round rice paper sheets (each 8 inches in diameter)
2 teaspoons fresh ginger, grated
1 -2 teaspoon wasabi paste
1 teaspoon lime juice
1/3 cup light mayonnaise or 1/3 cup salad dressing
2 cups broccoli, shredded or 2 cups broccoli slaw mix
5 1/4 ounces extra firm tofu, drained, chopped (about 1 cup)
1/4 cup flaked coconut
6 leaves romaine lettuce
FOR DIPPING SAUCE
2 tablespoons soy sauce
2 tablespoons lime juice
1/2 teaspoon crushed red pepper flakes

Preparation

FOR SPRING ROLLS ~ Carefully dip each rice paper quickly in water & place between paper towels or clean cotton dish towels, then set aside for 10 minutes.
Meanwhile, in a small bowl combine ginger, wasabi paste & lime juice, then stir in mayonnaise dressing.
In a large bowl toss together shredded broccoli, tofu & coconut.
Add ginger mixture & toss to coat.
Line each rice paper with a lettuce leaf.
Spoon broccoli mixture over lettuce, then wrap rice paper around broccoli mixture.
FOR DIPPING SAUCE ~ Stir together the 3 sauce ingredients.
Serve spring rolls with sauce on the side.