Summer Rolls

November 4, 2024

45

medium

6

  • Marinate the Tofu
    • In a zip lock bag, combine all marinade ingredients.
    • Add the tofu to the bag, seal it tightly, and shake gently to coat the tofu evenly.
    • Place the bag in the fridge and let it marinate for at least 30 minutes, or up to 24 hours for more flavor.
  • Prepare the Rice Paper
    • When you’re ready to assemble the rolls, fill a shallow pan with warm water.
    • Submerge a piece of rice paper in the water, turning it once, until it becomes flexible (about 15-30 seconds).
    • Carefully remove the rice paper and place it on a flat, moist surface.
  • Assemble the Rolls
    • Near the edge of the rice paper closest to you, layer a piece of avocado and a piece of marinated tofu.
    • Add 2-4 pieces of cucumber, a few chunks of pineapple, and slices of red bell pepper.
    • Top with a small amount of cooked vermicelli and a few sprigs of fresh cilantro.
  • Roll the Rice Paper
    • Starting at the edge with the filling, roll the rice paper tightly like a burrito, folding in the sides as you go to secure the filling.
    • Once rolled, place the finished roll on a platter to dry.
  • Repeat
    • Continue assembling and rolling the remaining rice paper sheets until all ingredients are used.
  • Serve
    • Serve the rolls fresh with Thai chili sauce or spicy peanut sauce for dipping.
Reviews

Ingredients:

Adjust Servings
1 avocado peeled, cut into strips
0.5 cucumber julienned
6servings cilantro fresh, chopped, to taste
2cloves garlic minced
1tablespoon lemon grass pureed
0.25 pineapple julienned
1 bell pepper red, julienned
16pieces rice paper
1cup vermicelli cooked
2teaspoons sesame oil
3tablespoons soy sauce
2teaspoons sugar
1cup spicy tofu cut into strips and marinated
1tablespoon sambal oelek
1tablespoon sambal oelek

Directions

1.
Marinate the Tofu
1. In a zip lock bag, combine all marinade ingredients. | 2. Add the tofu to the bag, seal it tightly, and shake gently to coat the tofu evenly. | 3. Place the bag in the fridge and let it marinate for at least 30 minutes, or up to 24 hours for more flavor.
Mark as complete
2.
Prepare the Rice Paper
1. When you're ready to assemble the rolls, fill a shallow pan with warm water. | 2. Submerge a piece of rice paper in the water, turning it once, until it becomes flexible (about 15-30 seconds). | 3. Carefully remove the rice paper and place it on a flat, moist surface.
Mark as complete
3.
Assemble the Rolls
1. Near the edge of the rice paper closest to you, layer a piece of avocado and a piece of marinated tofu. | 2. Add 2-4 pieces of cucumber, a few chunks of pineapple, and slices of red bell pepper. | 3. Top with a small amount of cooked vermicelli and a few sprigs of fresh cilantro.
Mark as complete
4.
Roll the Rice Paper
1. Starting at the edge with the filling, roll the rice paper tightly like a burrito, folding in the sides as you go to secure the filling. | 2. Once rolled, place the finished roll on a platter to dry.
Mark as complete
5.
Repeat
Continue assembling and rolling the remaining rice paper sheets until all ingredients are used.
Mark as complete
6.
Serve
Serve the rolls fresh with Thai chili sauce or spicy peanut sauce for dipping.
Mark as complete

Recipe content adapted from Foodista, modified and licensed under CC BY 3.0.

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