If you are adding tofu, wisk the ingredients together, cut tofu in strips, dip in the mixture, lay on a cookiesheet lined with parchment, and bake for 10-15 minutes at 425 F. Let cool.Wash and chop all veggies into strips.Set up wrapping area, with a sheet of parchment on the counter, and a bowl of water nearby for dipping the wraps.
Make Spring Rolls
To begin wrapping, dip each rice wrap (if you use those and not collard greens) into water for 30 seconds each before wrapping.
Lay the soaking wet, drippy wrap on the parchment paper, and lay all the items you want in a a horizontal row, staying in the center.
To wrap, pick up the bottom edge, and lay it on top of the row of veggie, pressing down, and rolling halfway.
Stop, pick up the right edge and press it over your roll; pick up left edge and press it over your roll.
Finish rolling upwards as you had begun, keep in the sides you tucked into the wrap.
Cut in half, and serve propped in a bowl as snack or meal with a side dish of soy sauce or a spicy peanut sauce.