Summer Rolls
By: Susan Keefe
Published: Monday, June 27, 2011 - 10:46am

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
1/4 cup fresh cilantro
1 avocado, stoned, peeled and cut into strips
16 pieces of rice paper
FOR TOFU MARINADE:
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.