Summer Rolls

Ingredients

1 cup spicy tofu, cut into strips and marinated
1 red bell pepper, julienned
1/2 cucumber, julienned
1/4 pineapple, julienned
1 cup vermicelli, cooked
1 avocado, stoned, peeled and cut into strips
16 pieces of rice paper
1 tablespoon lemon grass, pureed
3 tablespoons soy sauce
1 tablespoon sambal oelek
2 cloves garlic, minced
2 teaspoons sugar
2 teaspoons sesame oil

Preparation

1
Place all marinade ingredients in a zip lock 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 in water, turning once, until the sheet is flexible.
6
Place on a flat moist surface and arrange 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. Top with a small amount of vermicelli and a few sprigs of cilantro.
8
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.
9
Place finished roll on platter to dry.
10
Repeat steps until you run out of ingredients.
11
Serve with thai chili sauce or spicy peanut sauce.

 



Yield:

6.0

Added:

June 27, 2011

Creator:

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