Tofu And Bok Choy Summer Rolls

1. 1

   Boil, steam or microwave corn and bok choy, separately, until tender. Drain.

2. 2

   Whisk together chili sauce and soy sauce. Transfer 1/2 to a small serving bowl. Add tofu to remaining chili sauce and toss to combine.

3. 3

   Working with 1 sheet of rice paper at a time, soak rice paper in a bowl of warm water until just softened. Carefully transfer to a cutting board covered with a tea towel. Arrange tofu, corn, bok choy and bean sprouts on summer roll then roll up to enclose.

4. 4

   Serve with reserved chili sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.