How to make it
In a bowl, add in the peanut butter, coconut milk, Lee Kum Kee Hoisin Sauce, Lee Kum Kee Panda Brand Dipping Soy Sauce, lime juice, brown sugar, and Lee Kum Kee Chili Garlic Sauce. Mix until combined and top with chopped peanuts. Set the dipping sauce aside.
Heat the vegetable oil in a pan over medium-high heat. Add the tofu to the pan and fry for 2-3 minutes on each side until golden brown.
To assemble the rolls, dip a rice paper wrapper into a dish filled with warm water for a few seconds. Place the wrapper onto a cutting board. Working on the side closest to you, place a small mound of the red cabbage onto the wrapper leaving a 1” border from the edge. Pile some of the cucumber, red bell pepper, yellow bell pepper, carrots, a strip of tofu, and a slice of avocado on top.
Use the 1” border, to lift and fold the rice paper over the filling. Fold in the sides then continue to roll the wrapper forwards. Repeat this process to make the remaining rolls. When all of the summer rolls have been assembled, serve with the coconut peanut dipping sauce. Enjoy!