Smoked Tofu Cutlets and Avocado Salad Rolls

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  • Product: Tofu, Organic tofu cutlet
  • Meal Type: Salad
  • Cuisine: Southeast asian
  • Level: Intermediate
  • Special Consideration: Flexitarian


Get a bowl of warm water large enough to soak the rice paper in. Working three papers at a time, dip the rice paper into the water and let drain on a cutting board. Make sure you run your hand over the paper to get even distribution of water. This should make the rice paper soften up like a really thin tortilla. Working like you are making a burrito, place one layer of avocado down, top it with some tofu, top that with the herb and butter lettuce mix, and finish it all with the cucumbers and pickled vegetables. Roll it up and let rest for five minutes before slicing. Serve with a classic Vietnamese Nuoc Mam sauce.

Nuoc Mam Sauce:

Combine all ingredients and taste. Reduce the amount of Siracha if it is too spicy. You should get a flavor balance of sweet, spicy, and sour with the aroma of garlic and ginger. Adjust to taste with more water, fish sauce, or lime juice.

Pickled Vegetables (Optional)

Place vegetables in a jar or plastic container, cover with Nuoc Mam and refrigerate. Can hold up to a month refrigerated.

For This recipe use...



50 servings


50 ea Large 8” Rice Papers
18 ea Avocadoes, sliced
6.25 lbs(20 5oz. packets)House Foods Tofu Cutlets, matchsticks
3 bu Cilantro, cleaned and rough chopped
3 bu Mint, cleaned and rough chopped
10 heads Butter Lettuce, cleaned and rough chopped
8 ea English Cucumbers, peeled, cored and cut into matchsticks

*Nuoc Mam Sauce
2 C. Lime Juice
1 C. Fish Sauce
1 C. Sugar
3ea. Garlic, minced
1/2 T. Ginger, minced
2 T. Siracha

Pickled Vegetables (Optional)

3 lbs. Carrots, peeled and cut into matchstick
2 lbs. Daikon, peeled and cut into matchsticks
*1 C. Nuoc Mam