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

1. Place all of the marinade ingredients and the tofu in a Ziplock bag.
2. Seal bag and shake to coat the tofu.
3. Place in the fridge for at least half an hour or up to one day.
4. When ready to assemble rolls, place a piece of rice paper in a shallow pan of water.
5. Leave it in the water, turning once, until the sheet is flexible.
6. 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.
7. Add 2-4 pieces of cucumber, pineapple, and red bell pepper each.
8. Top with a small amount of vermicelli and a few sprigs of cilantro.
9. Take the edge of the rice paper and holding the filling tightly begin to roll as if rolling a burrito.
10. Make sure to fold the sides inward as you go.
11. Place finished roll on platter to dry.
12. Repeat steps until you run out of ingredients.
13. 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)