I found a Vietnamese-French bistro in Destin Florida and was blown away by this simple vegan wrap in an otherwise non-vegan city! It took me a few tries to perfect it at home. They used a chile sauce that I can't find commercially without corn syrup and MSG so I had to get that flavor another way. These can totally be made with rice paper if you want to go gluten free.
Prep Time10 minutesmins
Servings: 4People
Author: Snap Pea Sheep
Ingredients
1Carrot
1/4WedgeGreen cabbage or savoy cabbage
1Avocado
1Persian or baby cucumber
2Green onions
1Mango
2Romaine lettuce leaves
1Serrano chiliOptional
4SprigsCilantro
8Mint leaves
8Thai basil leavesSub Shiso, perilla leaf or regular basil
2OZRice VermicelliSub tofu or udon noodles
4Flour tortillas or rice paper wraps
3TBSPJuice from a jar of roasted red bell pepper
1TSPRed chili flakes
2TBSPOrganic cane sugar or date sugar
2QuartsWaterFor rice vermicelli
2TBSPLime zest
3TBSPVegan Hoisin SauceOptional - second sauce, See recipe notes for substitution.
1TBSPFinely chopped peanutsOptional - second sauce
1TBSPLime JuiceOptional - second sauce
Instructions
Bring a medium saucepan of water to boil > Boil rice vermicelli for 3 - 5 minutes until just past al dente and drain. Plunge into cold water.
Peel and chop the carrots, cucumber and green onions into matchsticks. See note.
Slice romaine leaves in half lengthwise.
Thinly shave the cabbage and break apart
Peel the mango and avocado and slice into long thin strips.
Slice the serrano chile lengthwise. Remove the seeds and membrane. Slice into long this slices.
Roughly chop the herbs and combine with lime zest. If using rice paper, keep the cilantro leaves whole and place them first on the ripe wrapper before any other ingredient.
Place tortillas on plates. If using rice paper, dip rice paper in hot water for 1 second and place on parchment paper.
Place in order down center of your wrap the lettuce, cabbage, carrot, herb mixture, well drained noodles, mango, avocado and serrano. For tortilla, roll up and secure with a two toothpicks. For that rice paper, fold in the ends then the sides, and tightly roll the wrapper burrito style. It is recommended to do the rice wraps one at a time. Slice each diagonally in half and serve.
In a small bowl whisk together the lime juice, chili flakes, sugar and red pepper juice. Serve as a dipping sauce.
In a small bowl whisk together the hoisin sauce, lime juice and peanuts. Serve as a second or alternative dipping sauce.
Notes
This is a Snap Pea Sheep RecipeI discovered that the juice from a jar of roasted red bell peppers has a lovely oily consistency and I use it often in place of oil. You could also use aquafaba from a can of Azuki or garbanzo beans if you prefer. Melted grape or jalapeno jelly would also work. Just eliminate the sugar if you use jelly. When cutting vegetables into matchsticks, carefully slice lengthwise. Then place the flat side down on the cutting board and make long thin slices about 1/8" wide (like a matchstick). Take those pieces and lay them flat and slice them to finish. You can also use a julienne peeler if you prefer. If you do not have hoison sauce, substitute with tamari with 1/2 TSP each ginger and garlic and 5 drops of sesame oil.