- 2 tablespoons olive oil or canola oil
- 2 teaspoons minced fresh ginger
- 2 garlic cloves, minced
- One 8-ounce package Thai- or teriyaki-flavored tofu, cut into 1/2-inch cubes
- 1 cup (about 3 ounces) finely chopped fresh oyster mushrooms
- 1/2 cup finely diced carrot
- 1/2 cup finely diced water chestnuts
- 2 tablespoons tamari sauce
- 3/4 cup toasted peanuts or walnuts , coarsely chopped, 1/4 cup reserved for garnish
- 2 green onions, minced
- 1 teaspoon sesame oil
- Twelve 8-inch round dried rice paper wrappers (see note)
- 1 head Boston or Bibb lettuce, leaves washed and separated
- Lime-Soy-Ginger Sauce , for serving
- Heat a wok or nonstick skillet over medium heat. Add the olive oil and swirl to coat. Add the ginger and garlic and stir-fry until fragrant, about 30 seconds. Add the tofu and mushrooms and stir-fry for 2 minutes. Add the carrot and water chestnuts and stir-fry until heated through, about 30 seconds.
- Add the tamari sauce. Cook, stirring occasionally, until the vegetables are heated through, about 2 minutes. Stir in the nuts, green onions, and sesame oil and toss to combine. Remove from the heat.
- Fill a medium bowl with warm water. Dip one of the wrappers in the water for 15 seconds, or until softened. Carefully transfer to a dry work surface.
- Arrange 2 to 3 tablespoons of the filling in an even horizontal mound just below the center of the wrapper. Roll up the rice paper to form a tight cylinder, folding in the sides about halfway. Assemble the remaining spring rolls in the same manner. Cover the finished rolls with a damp cloth to prevent them from drying out.
- Preheat the broiler. Lightly coat a large nonstick baking sheet with cooking spray. Arrange the spring rolls in a single layer on the baking sheet, leaving a little space between them. Lightly coat the rolls with cooking spray.
- Broil the rolls until lightly browned and crisp, 10 to 13 minutes. Using tongs or a spatula, turn the rolls over and continue to broil for another 8 to 10 minutes.
- Serve each roll wrapped in a lettuce leaf garnished with nuts, and accompanied by the Lime-Soy-Ginger Sauce.