Raw Spring Rolls

Adapted From Honestly Healthy
Serves 4

8 rice paper rounds
2 nori seaweed sheets, each cut into 4 squares
2 carrots, cut into long thin strips
2 zucchini, cut into long thin strips
2 green onions, cut into long strips
2 small cucumbers, cut into thin long strips
Head of red leaf lettuce, thinly sliced
1 cup fresh alfalfa, clover, or bean sprouts
2 handfuls of cilantro, chopped
7 oz. flavored tofu, cut into thin strips 
Peanut Satay Sauce

1. Soak the rice paper rounds in cold water for about 1 minute to just soften them. Remove from the water and pat dry.  Lay each rice paper round on a flat surface and place a nori square on top of each.
2. Arrange a medley of vegetables, tofu, and cilantro in the center of each paper/nori wrapper.  Carefully roll the edge nearest to you over the filling and then tuck in the outside edges.  Continue to roll carefully but tightly. 
3. Serve with bottled peanut satay sauce for dipping.