Tofu and Avocado Summer Salad Rolls | Share the Pasta

Ingredients

• 1/3 cup granulated sugar
• 1/3 cup rice wine vinegar
• 1/4 cup water
• 2 fresh Thai chili peppers (finely chopped)
• 2 oz. vermicelli rice noodles
• 1 tbsp. low-sodium soy sauce
• 1 tsp. sesame oil
• 10 large rice paper wrappers
• 1 3/4 cups/2 oz. shredded Boston lettuce
• 1 cup/3 oz. matchstick carrots
• 1 cup/3.5 oz. matchstick cucumbers
• 1/2 cup/1.5 oz. thinly sliced red pepper
• 1 ripe avocado (6 oz., peeled, pitted and thinly sliced)
• 5 oz. firm tofu (drained, cut into 1/4-inch strips)
• 1/3 cup fresh cilantro leaves