Lucky Rolls with Tofu Omelette
Cook rice for about 20 minutes (or according to package instructions) in salted boiling water. Then rinse and drain.
Cut tofu into cubes. Beat eggs with a little salt. Fry tofu in hot oil in a frying pan. Pour eggs over and leave for 3-4 minutes on low heat to thicken. Remove the tofu omelet from the pan, let cool and cut into strips.
Rinse, halve and cut cucumber lengthwise into thin slices. Peel the carrot and cut into thin slices as well. Rinse lettuce, spin dry and tear into small pieces. Rinse spinach and spin dry.
In a shallow dish, slightly larger than the sheets of rice paper, fill with water. In addition, spread a cloth on a work surface and have a second cloth handy. Place rice sheets one at a time into the water and soak for about 1 minute. Then gently spread on the cloth and pat dry with the second cloth. In the center of rice paper spread the salad, cucumbers, carrots, rice, spinach and omelette. Drizzle with a little rice vinegar. Fold over rice paper side and roll it up. Prepare all rolls in this way. Serve with a peanut dipping sauce as desired.