Nutty Spring Rolls Yields 6 Large Spring Rolls This recipe combines several good sources of protein -- tofu, mung bean sprouts and walnuts -- with a hefty dose of greens. It makes a wonderful appetizer or a light dinner with a salad and a cup of egg drop soup. Spring rolls are best eaten the day they're made.

Prep Time: 25 minutes
Cooking Time: 5 minutes

2 cloves garlic, minced

1 6-ounce package Baked Five Spice Tofu, cubed small

2 cups mung bean sprouts

1/4 cup chopped walnuts

4 cups shredded kale

1 tablespoon tamari

1 tablespoon mirin

6 large rice papers

1. Heat wok over high heat until very hot. Add sesame oil, then add garlic and tofu; cook 1 minute, stirring constantly. Add walnuts; cook 1 minute. Add bean sprouts; cook 1 to 2 minutes. Add kale; cook 1 minute.

2. Combine tamari and mirin in a small cup. Add to stir-fry; remove from heat and let cool.

3. In a large flat pan, soak one rice paper in very hot water for 30 seconds or until soft. Remove to a clean kitchen towel. Place 1/2 cup of stir-fry mixture across bottom third of rice paper, leaving 1 inch of free space on either side. Fold the bottom of the paper up, then the sides. Roll to create a tight cylinder.

4. Cut each roll in half and serve immediately with Spicy Soy Dipping Sauce. Or, cover rolls with a damp towel and store in a sealed plastic bag in the fridge for up to 6 hours.