Crisp Tofu, Shiitake, and Spinach Summer Rolls Recipe – Sunset Magazine

Ingredients

• 10-oz. block firm tofu
• 1/4 cup grapeseed or olive oil, divided
• 2 medium garlic cloves, minced
• 1 teaspoon toasted sesame oil
• 1 teaspoon soy sauce
• About 2 cups loosely packed large (not baby) spinach leaves, stemmed
• 1/2 pound shiitake mushrooms, stems removed, caps sliced
• 4 green onions, sliced
• Leaves and tender stems from 1/2 bunch mint
• Leaves and tender stems from 1/2 bunch cilantro
• 6 rice paper wrappers (8 in. diameter)