1 carrot, shredded
1/2 cup bean sprouts
1/2 small cucumber, cut into matchsticks
3 green onions, sliced
1/4 cup chopped fresh cinantro
1 1/2 cups cooked jasmine rice
7 oz (1/2 package) firm tofu, drained and cut into matchsticks
12 romaine lettuce leaves
12 tsp organic peanut sauce
1. Combine carrot, bean sprouts, cucumber, green onions, and cilantro in medium bowl. Divide vegetable mixture, rice, and tofu even among lettuce leaves. Drizzle filling with 1 tsp peanut sauce each. 2. Fold the to and bottom of lettuce leaves, roll and place seam down on plate. 3. Serve with additional peanut sauce if desired.