There’s something invigorating about eating just about anything with your hands. But my latest obsession is an al fresco tofu spring roll. For this recipe you will need rice paper wrappers – which can be found online or at your local Asian market – garlic, soy sauce, tofu, carrots, cucumber cilantro, and green chili. To begin, dice and sauté your tofu in grape seed oil along with garlic and a splash of soy sauce. While that cooks, thinly slice carrots, cucumbers, cilantro and green chili. Now comes the fun part: assembly! Keep in mind, rice paper wrappers come dehydrated. To reinstate life, dip each sheet into a bowl of warm water (just short of boiling). Keep dipped for 12 seconds, and immediately place flat on a plate. Layer your tofu and veggies on an outer edge of the now moist paper. Tuck the sides inward and tightly roll from bottom to top. Pair with your favorite chili or peanut sauce for a true finger-licking experience. Perfect for vegetarians and vegans.