Serves: 24 pieces
Source: Canadian Living Vegetarian Collection
Ingredients:
- 4 ounces of rice stick vermicelli
- 1/2 English cucumber peeled, halved, and cored
- 1 sweet red pepper, halved and cored
- 1 large carrot, peeled
- 1 mango, peeled and pitted
- 12, six inch (15 cm) rice paper wrappers
- 12 large mint or basil leaves or both
- 1/2 cup finely chopped roasted peanut or cashews
Dipping Sauce
- 1/2 cup sweet Thai chili sauce
- 2 tablespoons of lime juice
- 2 tsp unseasoned rice vinegar
Instructions:
- Dipping Sauce: Combine chili sauce, lime juice and vinegar and set aside.
- Soak vermicelli in hot water for 10 minutes until tender and drain. Toss with 1 tbsp of dipping sauce.
- Cut cucumber, red pepper, carrot and mango into 3 inch by 1/8 inch strips.
- Fill a shallow bowl or pie plate with lukewarm water. Soak rice paper wrappers, one at a time until soft and pliable (about 1 minute). Transfer to a tea towel and pat dry.
- Along the bottom edge of wrapper and leaving 1 inch uncovered on each side, place mint leaf, 1 tsp of chopped nuts, 4 pieces each of cucumber, red pepper, carrots and mango and about 1 tsp of vermicelli noodles. Fold sides in tightly and rolls up. Repeat steps with the rest of the wrappers and cover with a damp cloth and store in a covered container. Refrigerate up to 8 hours.
- Cut crisscross in half and serve with dippin