1 cup spicy tofu, cut into strips and marinated
1/2 cucumber, julienned
1/4 pineapple, julienned
1 cup vermicelli, cooked
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
Place all marinade ingredients in a zip lock bag.
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.
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.
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.
Repeat steps until you run out of ingredients.
Serve with thai chili sauce or spicy peanut sauce.