Summer Rolls:

10 rice paper sheets (about 22cm diameter) 

200g firm tofu

100g cooked rice vermicelli (about 50g dried)

20 sprigs coriander

30 mint leaves

5 spring onions, finely sliced

10 lettuce leaves, shredded

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Dipping Sauce:

200g Satay Paste

200ml coconut milk

Optional: 2 tablespoons ground peanut to garnish

1. For dip, add Satay Paste and coconut milk in a sauce pan. Mix well and heat until sauce thickens.

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2. Cut tofu into 10 even slices. Pan fry until golden on both sides.

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3. Prepare a shallow bowl of hot water. Submerge 1 rice sheet in the water and soak for 5-10s until soft and pliable. Place sheet on a clean board.

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4. Place tofu slice in the middle of the sheet; top with lettuce, vermicelli, coriander, mint leaves and spring onion. Fold sheet bottom over filling ingredients, fold over sides and roll sheet to close. Repeat for the rest. Serve immediately with dip.