Rice paper wrappers
1/4 of a 4-ounce package of rice vermicelli/bean-thread noodles, cooked according to package instructions
1 cup shelled edamame
1 7-ounce package baked tofu
Several handfuls of torn soft lettuce leaves bibb is my fav
1 or 2 carrots (enough to make about 1 cup), peeled then cut into long thin strips using a potato peeler he cucumber)
1 English cucumber, peeled then cut into long thin strips by using a potato peeler
You can add 1 cup grated raw beet (peel it first)
3 dozen mint leaves (or so; you want 2-3 leaves per roll)
2 dozen or so large basil leaves
For each roll, immerse a wrapper in a shallow dish of lukewarm water, moving it around until it becomes pliable and is neither crunchy nor virtually liquified (about 20 seconds). Remove it carefully to a workspace that you’ve sprinkled with a bit of water to prevent sticking.
Place some of the noodles in a horizontal pile along the lower third of the wrapper (leaving a bit of space on the left and right borders), then top with remaining ingredients in this (Wyler-recommended but flexible) order, paying attention to the possibility of overstuffing): rice vermicelli/bean-thread noodles, edamame, tofu, lettuce, carrot, cucumber, grated beet, herbs.
Gently lift the bottom of wrapper up and then fold it over filling. If you’re doing large wrappers, you should now fold the left and right sides around filling, then continue rolling the wrapper shut. It’s like rolling a burrito, but with a more fragile tortilla.
You can. Place an extra herb leaf or two in the open end, so that it pokes out prettily.
Repeat until you have 6 large or 10 to 12 small summer rolls.