Directions MAKING 1. In a large skillet heat peanut oil.
Sprinkle salt on sliced tofu; place in the pan and fry 6 to 7 minutes each side. Transfer to paper towel, cool; cut into thin strips. Set aside.
Prepare and poach the shrimp and set aside.
Beat eggs with salt, black pepper and 1 tablespoon of water.
In a nonstick skillet over medium heat heat 1 teaspoon oil; wipe excess oil with paper towel.
Pour egg mixture; swirl to coat egg thinly and evenly. When the omelet begins to set, flip over to cook other side. Remove from pan, cool; cut into thin strips and set aside.
In a pan over medium high heat, heat 1 tablespoon oil.
Sprinkle 1 teaspoon salt and pepper evenly over chicken.
Place chicken in the pan and cook 6 minutes on each side or until cooked. Remove from pan, let it rest 10 minutes then cut into thin strips and set aside.
. For the Vietnamese sweet and sour sauce: In a bowl, add palm sugar, pineapple juice, lemon juice, chopped chilies and fish sauce. Mix well.
. For the Peanut Sauce: In a bowl, add the peanut butter, honey and soy sauce. Mix well to combine.
. Arrange tofu, shrimp, egg omelet, chicken, greens, banana, bell pepper, cucumber, bean sprouts, pineapple, and cilantro in a platter alongside all the bowls containing the different sauces.
. Fill a wide bowl with hot water and place it on table, and place rice papers beside bowl.
. To make rolls, take a rice paper, dip in water for a few seconds.
. Lay soften rice paper on plate and spread prepared vegetables and proteins as desired; drizzle your favorite sauce, herbs.
. Roll up the bottom edge to secure the filling, turn and tuck in the sides and continue to roll up tight and gently. Follow the video.
SERVING 17. Serve right away.
