Lemongrass Tofu Summer Rolls
What You Will Need
Ingredients
- 1 lb. extra firm tofu
- 1 package vermicelli rice noodles
- 1 red pepper, julienned
- 1 small cucumber, julienned
- 2 carrots, julienned
- ½ head of cabbage, sliced thin
- 2 spring onions, finely sliced
- 8 rice paper wrappers
- 1 handful mint
Marinade
- 2 Tbsp. Lee Kum Kee Lemongrass Chili Hoisin, for grilling tofu, and for drizzle
Made with
Lee Kum Kee products
How to make it
Drain the tofu and pat dry as best as you can, removing the liquid. Slice it into small thin pieces and place into a bowl with Lee Kum Kee Lemongrass Chili Hoisin Sauce to marinate for a few hours before grilling.
Cook the vermicelli rice noodles according to package and set aside.
Heat the skillet to medium high heat and cook the tofu until golden brown and crispy on all sides( 5-10 minutes). Brush with some more sauce while cooking. When crispy, take off the heat and set aside.
Prep all the veggies and set aside.
Make the wraps by laying out rice paper and rubbing it down with water.
Place the veggies down along with the tofu and mint, and add an extra drizzle of sauce. Wrap it up tightly and then give it a slice in half. Do this for as many as you can make. Serve with a side of Lee Kum Kee Lemongrass Chili Hoisin Sauce for dipping.
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