4 servings
Complement these delicate summer rolls with mỹ linh's Vegetarian sauce. Note: Be careful not to over stuff the summer rolls as rice paper is very delicate and tears easily.
8 oz seasoned tofu and gluten
1 cup or 10 oz vermicelli rice noodles
8 rice wrappers (9.5-inch diameter)
1 cup shredded green-leaf lettuce
4–6 fresh mint leaves, shredded
¼ cup shredded cucumber
½ cup fresh bean sprouts
In a large pot of boiling water, cook the noodles until tender but firm to the bite (approximately 10 minutes). Drain in a colander. Rinse under cold water and then drain again thoroughly. Let the noodles cool. Fill a large bowl with warm water. Dip each wrapper into the water for 1 second to soften. Lay the wrapper flat. Top each piece with the lettuce, mint, cucumber, bean sprouts, and rice noodles and 1 oz. of mỹ linh's seasoned tofu and gluten. Roll up firmly. Cut rolls diagonally and serve.