12 spring roll wrappers (rice paper)

6 oz. firm tofu (not silken)

2 T. or more soy sauce, tamari, or Bragg's liquid aminos

6 oz. thin rice noodles (vermicelli)

48 fresh mint leaves

1/4 head leaf lettuce

3 shredded carrots (optional)

spring roll sauce (see below)

SWEET SAUCE FOR SPRING ROLLS

(makes enough for about 3 dozen spring rolls)

4 T. sugar

1/4 c. soy sauce

1 c. broth or water

2 T. corn starch

1/4 c. cold water

1 clove garlic, crushed with 1/4 ts. salt

Combine sugar, soy sauce, and broth. Bring to a boil. Add corn starch mixed smoothly with the cold water, and stir until the mixture thickens some. Simmer, stirring for 1 minute. Stir in garlic. Serve any temperature.