Tofu Summer Rolls with Peanut Sauce

1. Using a julienne peeler, shred a cucumber into long, thin strips.

2. Core and deseed a red bell pepper, then slice it into thin strips (julienne).

3. Peel and julienne a carrot.

4. Drain a block of firm tofu and cut it into long, rectangular strips.

5. Heat a small amount of oil in a pan over medium-high heat. Add the tofu strips and cook until golden brown and crispy on both sides.

6. Briefly dip a sheet of rice paper in a shallow dish of warm water until it becomes soft and pliable.

7. Lay the softened rice paper on a clean, flat surface.

8. In the center of the rice paper, layer lettuce leaves, followed by the prepared carrots, red bell pepper, cucumber, cilantro, avocado, and the fried tofu strips.

9. Carefully fold the bottom edge of the rice paper over the filling. Fold in the sides, then roll the entire package up tightly to form a cylinder.

10. Slice the finished roll in half diagonally with a sharp knife.

11. Serve immediately with peanut sauce for dipping.