Naturally vegetarian and gluten-free, these summer rolls with hoisin tofu are delicious and stylish.

Ingredients

1 packet	Hoisin & Sesame Marinated Tofu, sliced (Main)
50 g	Vermicelli (Main)
1 cup	Fresh coriander
4	Baby carrots, julienned (Main)
1	Cucumber, julienned
2	Spring onions, thinly sliced
8	Rice paper rounds (Main)
1 Tbsp	Black sesame seeds
1 small handful	Fresh mint
1 small handful	Toasted peanuts, chopped
1	New Zealand Avocado (Main)

Directions

1. Cook sliced Tofu in a frypan over medium high heat. 1-2 minutes each side. Pour over the packet marinade last minute. Remove tofu from pan and set aside. Pour the marinade into a bottle as dipping sauce - set aside.
2. Prepare the vermicelli according to the packet instructions. Cut into shorter manageable length.
3. Dampen a kitchen towel and put on a clean surface. Prepare the rice paper sheets according to instructions on the packet.
4. Roll the summer rolls. On a rice paper, place vegetables, tofu, peanuts and a small clump of noodles then fold the sides over the filling and roll tightly. Repeat.
5. Cut rolls in half and enjoy them fresh with a bowl of the dipping sauce and sprinkle a black sesame seeds over.

Recipes created for NZ Avocado by Fresh Factory. Visitwww.nzavocado.co.nzfor more information.