Summer Rolls
- 1 cup Tofu, Cut Into Strips And Marinated
- 16 pieces Rice Paper
- 1 whole Avocado, Stoned And Cut Into Thick Strips
- 1/2 whole Cucumber, Julienned
- 1/4 whole Pineapple, Julienned
- 1 whole Red Bell Pepper, Julienned
- 1- 1/2 cup Vermicelli, Cooked According To Package Instructions
- 1/4 cups Fresh Cilantro
- 1 Tablespoon Lemongrass, Pureed
- 2 cloves Garlic, Minced
- 3 Tablespoons Soy Sauce
- 1 Tablespoon Sambal Oelek
- 2- 1/2 teaspoons Granulated Sugar
- 2 teaspoons Sesame Oil
- Place all of the marinade ingredients and the tofu in a Ziplock bag.
- Seal bag and shake to coat the tofu.
- Place in the fridge for at least half an hour or up to one day.
- When ready to assemble rolls, place a piece of rice paper in a shallow pan of water.
- Leave it in the water, turning once, until the sheet is flexible.
- Place wrapper on a flat moist surface and arrange a piece of avocado and a piece of tofu near the edge of the rice paper that is closest to you.
- Add 2-4 pieces of cucumber, pineapple, and red bell pepper each.
- Top with a small amount of vermicelli and a few sprigs of cilantro.
- Take the edge of the rice paper and holding the filling tightly begin to roll as if rolling a burrito.
- Make sure to fold the sides inward as you go.
- Place finished roll on platter to dry.
- Repeat steps until you run out of ingredients.
- Serve with Thai chili sauce or spicy peanut sauce.
rice, avocado, cucumber, pineapple, red bell pepper, vermicelli, fresh cilantro, garlic, soy sauce, sambal oelek, sugar, sesame oil
Taken from tastykitchen.com/recipes/appetizers-and-snacks/summer-rolls/ (may not work)