Ingredients for 4 persons:
Summer rolls:
600-800g Tofu
about 250g Rice vermicelli
Iceberg salat (1 head is more than enough)
Carrots (3-4 mid-large carrots should be enough)
Fresh koriander (something like 1 potted plant from the supermarket)
Rice paper
Soy Sauce
Peanut sauce:
110g Peanutbutter
30ml/18g Hoi Sin Sauce
20ml Citron
20ml Soy Sauce
13g Sugar
1 small garlic clove
The best way to get the right amount of each ingredient is to just get a lot of everything and stop making summer rolls when you run out of something (most likely the tofu). It only takes a second to prepare new salat and carrots as you make the rolls so only prepare small amounts of it at first. Also the number of summer rolls varies highly on how much filling you put into each roll.
Start with cooking the rice noodles so that they can dry after the cooking process. Wash the noodles before and after you cook them with cold water and just prepare them as suggested on the packaging. Afterwars keep it in the noodle sieve so the excess water can drip off.
Next you gonna want to start cutting the tofu. Don't make the sliced too thin so they won't start to crumble when you start heating them in the pan. The tofu preparation is the part where you can get creative but a safe bet is to just let them get a golden color in a pan with little oil at medium heat.
Then take the pan from the stove and pour some soy sauce over the tofu slices. Make sure to flip the slices so they get an even coating. (Start with little soy sauce, you can repeat this process if you took to little). After the pieces cooled down you can go ahead and cut the slices lengthways so they fit more easily into the summer rolls.
All thats left to do for the filling is to slice the carrots with a potato peeler and to chop up the salat.
A good peanut sauce is a key ingredient for delicious summer rolls.
Just mix all the ingredients for the sauce together and then add more and more water until you receive a nice dippable sauce.
To prepare the actual summer rolls do it as you are used to or watch a youtube video if you have never done it before :)
I trust in the technique of having a plate with recently boiled water in which the rice paper can be dipped. If you only hold one part of the rice paper in your hands and turn it while making sure that the dipped part is always covered in water from both sides you should be able to control pretty nicely how much water the paper soaks up. (This is trial and error) Then let the excess water drip of and start preparing your summer roll.
Place the filling in one half of the rice paper and then start rolling from this end. Once you covered the filling with the paper fold in the sides and keep on rolling. The tighter you roll the less likely the final summer roll will stick to your hands while eating. (Rice paper can easily tear apart though)