Vietnamese Summer Rolls
Recently I've been obsessed with Vietnamese Summer Rolls. There is something about that cold, crisp bite that is instantly refreshing! I realized that I was ordering them off any menu they graced so it was about time I learned how to make them for myself.


After a quick spin down the Asian Foods aisle of the grocery store, I had all the ingredients I needed. It's amazing how even the most obscure ingredients, i.e. rice paper, can be found just a few rows over from Lunchables.


Ingredients - Makes 6 Rolls

6 sheets of rice paper

6 leaves of bib (or other leafy) lettuce 

2 cups of shredded carrots

2 cups of rice noodles (vermicelli), cooked and cooled

6 slices of firm tofu, pressed*


sweet chili sauce for dipping



Sear pressed tofu in sesame oil to give it a boost of flavor and set aside prior to roll assembly. 


Fill a large bowl with warm water (not boiling). 


Place a sheet of rice paper in the water for about 15 seconds or until soft. 


Lay the sheet out on a clean, flat surface and begin to build your summer roll by layering lettuce, tofu, carrots, rice noodles, and cilantro. 


Tightly pack the contents, fold in the sides and roll up the paper to create your masterpiece. 


Tip: You can always replace the tofu with chicken or shrimp! 

*Pressed Tofu allows the tofu to crisp up and absorb flavor! 


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