Step 1

Wash and dry the lettuce, then cut each leaf in half lengthwise. Cut carrots  julienne style. Slice onion. Set aside.

Step 2

Boil 6 cups of water and set aside to soak the rice wrappers later.

Step 3

Drain and pat dry the tofu. Slice it into 12 pieces, each about 4" long.

Step 4

Spread the tofu on plate and season it evenly with cumin, granulated garlic, sea salt and black pepper.

Step 5

Heat a non-stick pan with olive oil. Place the tofu strips in the pan, seasoned side down. Season the other side and fry until the bottom is lightly browned, about 1 to 2 minutes. Flip and fry until second side is lightly browned. Place the tofu on a plate to cool.

Step 6

Pour hot water into a large shallow bowl. Dip a rice wrapper in hot water. Once it's slightly soft, place the wrapper on a large plate and place 2 halves of the lettuce in the center of the wrapper. Sprinkle 2 to 3 tablespoons of  carrot and 1­ to 2 tablespoons of sliced onion on top of the lettuce. Place one cooled tofu strip on top of the vegetables.

Step 7

Fold the sides in, and then fold the bottom up and roll tightly. Repeat with the rest of the rice wrappers, vegetables and tofu strips.

Step 8

Refrigerate and serve cold with your favorite low-sodium dressing.