|A festive platter of veggie wraps! copyright Tofu Yu|
1/4 cup sweet chili sauce
1 Tbs. lime juice
3 1/2 oz. dried rice vermicelli
1/2 green mango, julienned
1 small cucumber, seeded
1/2 avocado, julienned
4 scallions, thinly sliced
1/2 cup cilantro leaves
2 Tbs. chopped Vietnamese mint
1 Tbs. sweet chili sauce, and a little extra
2 Tbs. lime juice
20 tofu wraps (6" x 6" squared off works best)
To make the dipping sauce, mix together the Chili sauce and lime juice.
Place the vermicelli in a bowl, cover with boiling water, and leave for 5 minutes or until softened. Drain, then cut into short lengths.
Put the vermicelli, mango, cucumber, avocado, scallions, coriander, mint, sweet chili sauce, and lime juice in a bowl and mix together well.
Lay out a tofu wrap on a flat surface. Put 1 Tbs. of the filling on the wrap, fold in the sides, and roll up tightly. Repeat with the remaining filling and wraps. Serve immediately with the dipping sauce.
Note: Make sure the veggie rolls are tightly rolled together or they will fall apart while you are eating them. These rolls can be made ahead. Layer the rolls in an airtight container between sheets of waxed paper or plastic wrap and store in the refrigerator.