This week's challenge for the Food Matters Project inspired a dinner teeming with Asian flavors with the assigned Vietnamese-style rolls with peanut sauce as the centerpiece. So delicious! Mark Bittman describes these as "nothing more than salad wrapped in moistened rice paper." Taking that to heart, I used whatever fresh veggies I had in my fridge. What I used... spring roll wrapper / rice paper green leaf lettuce, rinsed and dried carrots, julienned cucumbers, julienned enoki mushrooms, rinsed and rootball trimmed avocados, peeled and sliced extra firm tofu, cut into long strips fresh mint, chopped fresh cilantro, chopped What I did... Submerge the rice paper in cool water until softened and pliable. It took about a minute or two per piece. I made two rolls per person. Lay the salad on the softened rice paper. I did lettuce, carrots, cucumber, enoki mushrooms, tofu, avocado, mint, and cilantro. Fold the ends...