Prep time: 10 minutes

Recipe makes: 8 rolls (4 servings)

Ingredients for salad rolls:

• 1 small carrot
• 1 large red bell pepper
• 1 small cucumber
• 8 pieces of Boston or Bibb lettuce, or any other kind of lettuce that bends easily
• 16 ozs. firm tofu

Ingredients for dressing:

• 1/3 c. rice wine vinegar or apple cider vinegar
• 1 tbs. olive oil
• 2 tbs. water
• 2 tsp. brown sugar
• ¼ tsp. black pepper

Equipment and supplies:

• Whisk
• Small bowl for mixing dressing
• Knife and cutting board
• Measuring cups and spoons

Instructions:

1. Make the dressing: In a small bowl, whisk together vinegar, oil, water, brown sugar, and pepper.
2. Wash the vegetables and peel the carrot. Slice the carrot, bell pepper, and cucumber into thin strips.
3. Cut the tofu into ½-inch strips.
4. Gently wash and dry the lettuce leaves. Place on a flat surface so the curved sides face up, making a cup or well to hold the veggies.
5. Divide the carrot, pepper, cucumber, and tofu evenly among the lettuce leaves. Drizzle each with about a tablespoon of dressing.
6. Before eating, close the edges of the lettuce around the tofu and veggies to make a roll.

Reviewed by: Meredith Parkinson, RD, LDN

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