How to make this.

Marinated Tofu

120g firm Tofu, pressed for 10 mins to remove excess moisture, then sliced thinly.

2 tbsp soy sauce. Juice of half a medium lime. 1 medium garlic clove, minced. 1 tbsp ginger, minced.

Whisk soy sauce, lime juice, garlic and ginger in a small bowl and pour over sliced tofu ensuring well-coated. Cover and chill for at least 1 hour.

Easy Lemony Peanut dipping sauce

2 tsp of Lemon Olivo. 2 tbsp chunky peanut butter. 1 tbsp smooth peanut butter. 2 tsp soy sauce. 1 ½ tbsp maple syrup. 2 tsp lime juice. 1 clove of garlic, minced fine. 3-4 tbsp water, to be added a tbsp at a time while whisking 1 small spicy Thai chilli, chopped (optional)

In a mid-size bowl whisk all ingredients together until smooth. Add the water bit by bit as you whisk to reach your preferred consistency. Taste and adjust salt, lime, sweet, Lemon Olivo. Put aside 2 tbsp to toss with rice vermicelli, mix well

Roll Ingredients

8-10 rice paper wrappers. 120g brown rice vermicelli - cooked per package instructions and put aside

1 cup each thinly sliced carrots and Japanese cucumber. 1 cup each mint and coriander leaves.

Assembling the rolls

Prep work station with large shallow bowl of lukewarm water and clean flat surface. Dip rice paper into shallow bowl of water for 20-30 secs until softened. Transfer to clean surface.

Arrange the layers of ingredients on the wrapper about 1 quarter way from the bottom – build up from vermicelli, tofu, cucumber and carrots then coriander and mint.

Fold the rice paper wrapper from the bottom over the filling, fold in the sides, then continue rolling from bottom towards the top, keeping it tight.

Cover with damp towel until ready to serve. Serve with peanut dipping sauce.

Variation - drizzle Lemon Olivo on summer rolls and enjoy simpler more direct flavors.