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
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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.
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Cook the vermicelli rice noodles according to package and set aside.
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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.
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Prep all the veggies and set aside.
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Make the wraps by laying out rice paper and rubbing it down with water.
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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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