Start with cooking your tofu (protein source) by heating a pan on a medium heat.
Cut your tofu into bite sized pieces and season well with salt and pepper.
Spray the pan with 1kcal spray and add the tofu to the pan.
Cook for 4-5 minutes until crispy (turning from time to time).
Remove the tofu from the pan and leave aside.
Prep your veg - thinly slice the cucumber, avocado and red pepper. You can use any veg you like.
To assemble the summer rolls, place a sheet of rice paper in a bowl of luke warm water until just softened (about 45 seconds).
Remove the sheet carefully from water, shake off the excess water and place it on plate.
Pat it dry with kitchen paper.
Add another sheet to the water to soften while prepping this roll.
Place some of the vegetable filling horizontally in centre of the sheet, add some coriander and top with a few pieces of tofu. (Be careful of overfilling them as it is harder to roll).
Fold the corner facing you up over the filling and roll the sheet tightly to enclose the filling.
Place your roll on a plate and repeat the process with the remaining sheets.
When you have a few made, you will have a good flow with how to make them. The first few are always a bit messy!
Serve with your dipping sauce of choice - soy, sriracha, teriyaki, sweet chili or satay sauce.
These will keep in the fridge for 2-3 days in an airtight container. They are a great meal prep option.