Summer Rolls

Ingredients

• 1  avocado peeled cut into strips
• 0.5  cucumber julienned
• 6 servings cilantro leaves fresh chopped to taste
• 2 cloves garlic minced
• 1 tablespoon lemon grass pureed
• 0.3  pineapple julienned
• 1  bell pepper red julienned
• 16 pieces you will also need: parchment paper 
• 1 cup vermicelli cooked
• 1 cup vermicelli cooked
• 2 teaspoons sesame oil 
• 3 tablespoons soya sauce 
• 2 teaspoons sugar 
• 1 cup spicy tofu cut into strips and marinated
• 1 tablespoon frangelico 
• 1 tablespoon frangelico 

Equipment

• frying pan

Directions

1. Place all marinade ingredients in a zip lock bag.Seal bag and shake to coat the tofu.
2. Place in the fridge for at least half an hour or up to one day.When ready to assemble rolls, place a piece of rice paper in a shallow pan of water.Leave in water, turning once, until the sheet is flexible.
3. 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.
4. 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.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.
5. Place finished roll on platter to dry.Repeat steps until you run out of ingredients.
6. Serve with thai chili sauce or spicy peanut sauce.