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Vietnamese, wrap
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Vietnamese Mango Wrap

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 minutes
Servings: 4 People
Author: Snap Pea Sheep

Ingredients

  • 1 Carrot
  • 1/4 Wedge Green cabbage or savoy cabbage
  • 1 Avocado
  • 1 Persian or baby cucumber
  • 2 Green onions
  • 1 Mango
  • 2 Romaine lettuce leaves
  • 1 Serrano chili Optional
  • 4 Sprigs Cilantro
  • 8 Mint leaves
  • 8 Thai basil leaves Sub Shiso, perilla leaf or regular basil
  • 2 OZ Rice Vermicelli Sub tofu or udon noodles
  • 4 Flour tortillas or rice paper wraps
  • 3 TBSP Juice from a jar of roasted red bell pepper
  • 1 TSP Red chili flakes
  • 2 TBSP Organic cane sugar or date sugar
  • 2 Quarts Water For rice vermicelli
  • 2 TBSP Lime zest
  • 3 TBSP Vegan Hoisin Sauce Optional - second sauce, See recipe notes for substitution.
  • 1 TBSP Finely chopped peanuts Optional - second sauce
  • 1 TBSP Lime Juice Optional - 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 Recipe
 
I 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.