Made with organic soybeans, fresh and local Ingredients

Tuesday, January 11, 2011

Fresh Veggie Wrap

A festive platter of veggie wraps!                      copyright Tofu Yu
Now, you know that Tofu Yu makes a delicious toveggie wrap. And they are as pretty to look at as they are to eat, but sometimes it's fun to make your own. This should keep your creative hands and culinary imagination busy (because there are so many variations possible!). And the ingredients are quite different from those used in the version we make. (Great project to share with your kids. . .)


Dipping Sauce
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.

Makes 20

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.

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