Follow these steps for perfect results
Tofu
Cut Into Strips And Marinated
Rice Paper
Avocado
Stoned And Cut Into Thick Strips
Cucumber
Julienned
Pineapple
Julienned
Red Bell Pepper
Julienned
Vermicelli
Cooked
Fresh Cilantro
Lemongrass
Pureed
Garlic
Minced
Soy Sauce
Sambal Oelek
Granulated Sugar
Sesame Oil
Marinate tofu strips in a Ziplock bag with lemongrass puree, minced garlic, soy sauce, sambal oelek, sugar, and sesame oil.
Seal the bag and shake to ensure the tofu is thoroughly coated.
Refrigerate the marinated tofu for at least 30 minutes, or up to a day for enhanced flavor.
Prepare a shallow pan of water.
Submerge a piece of rice paper in the water, turning once, until it becomes pliable.
Lay the softened rice paper on a damp, flat surface.
Arrange a piece of avocado and a strip of marinated tofu near the edge of the rice paper closest to you.
Add 2-4 pieces each of julienned cucumber, pineapple, and red bell pepper.
Top with a small amount of cooked vermicelli noodles and a few sprigs of fresh cilantro.
Tightly roll the rice paper around the filling, similar to rolling a burrito, while folding the sides inward.
Place the finished roll on a platter to dry slightly.
Repeat the process until all ingredients are used.
Serve the summer rolls with Thai chili sauce or spicy peanut sauce.
Expert advice for the best results
Don't oversoak the rice paper, or it will tear easily.
Use a sharp knife for julienning the vegetables.
Prepare the ingredients ahead of time for easier assembly.
Everything you need to know before you start
15 minutes
Ingredients can be prepped ahead of time.
Arrange rolls artfully on a platter with dipping sauce on the side.
Serve as an appetizer or light meal.
Pairs well with a cold beer or iced tea.
Crisp and refreshing
Slightly sweet to complement the flavors
Discover the story behind this recipe
Popular street food and appetizer.
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