Tofu And Bok Choy Summer Rolls - cooking recipe

Ingredients

12 None baby corn cobs, halved lengthwise
24 None baby bok choy leaves
1/3 cup sweet chili sauce
1 tbsp soy sauce
10.5 oz firm silken tofu, halved horizontally, each half cut into 12 strips
24 (7 inch) rice paper sheets
5 oz bean sprouts

Preparation

Boil, steam or microwave corn and bok choy, separately, until tender. Drain.
Whisk together chili sauce and soy sauce. Transfer 1/2 to a small serving bowl. Add tofu to remaining chili sauce and toss to combine.
Working with 1 sheet of rice paper at a time, soak rice paper in a bowl of warm water until just softened. Carefully transfer to a cutting board covered with a tea towel. Arrange tofu, corn, bok choy and bean sprouts on summer roll then roll up to enclose.
Serve with reserved chili sauce.