Start by preparing the pineapple glaze. Heat a small saucepan over medium heat with avocado oil. Add jalapeño, ginger, and garlic. Sauté until the garlic is fragrant, about 3-5 minutes. Add pineapple juice, cornstarch slurry, soy sauce, fresh lime juice, and coconut sugar. Whisk to combine. Increase heat to high. Once the sauce reaches a simmer, reduce heat to low and simmer, uncovered until it thickens and reduces about 1/3, about 10 minutes. Make sure you're whisking every 3-4 minutes so you don't burn the bottom of the glaze. Remove from heat and set aside

Meanwhile, prepare the rice noodles according to package directions. Drain, rinse, and set aside.

Cut the tofu into 16 rectangles. Gently toss the rectangles in cornstarch and flash fry tofu in batched in a large skillet over medium-high heat, starting with 4 tablespoons of avocado oil and adding more as the pan needs it. Flip the tofu on all sides to ensure even browning, about 3-5 minutes per side. Once all the tofu pieces are golden-brown and crispy, add them all into the skillet with 1/2 cup reserved Pineapple Glaze, stirring to coat. Cook for several minutes, or until all of the sauce is absorbed and the tofu looks glazed. Remove from heat and set aside.

To assemble summer rolls, fill a large bowl with cool water. Submerge your rice paper into the bowl, rotating if you need to, until it's just softened and pliable, about 7-10 seconds. Place the rice paper roll on a lightly dampened, clean work surface.

Place a lettuce leaf towards the bottom middle of the rice paper, followed by a small handful of noodles, a couple pieces of bell pepper, carrots, jalapeño, avocado, fresh herbs, and 1 piece of glazed tofu on top.

Gently fold over once, tuck in both sides, then continue to gently roll until the seam is sealed. If the paper breaks, simply roll in another piece. Repeat until you have about 16 rolls.

Cut in half and serve with remaining pineapple glaze.

Serve fresh!