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Ingredients
- 1/2 medium red and yellow bell pepper 1/4 cup of cilantro, mint and basil leaves 1 small carrot, peeled and trimmed or shrimp as an alternative 8 rice paper wrappers (small size) 1/4 Mexican or Hawaiian papaya 6 oz store purchased baked tofu 1 cup Vic Cherikoff DownUnder Barrier Reef Lemon, Lime and Chili Sauce
- 1/2 jicama, peeled (about 1/2 lb)
- 5 green onions, trimmed & washed
Method
- 1.
- Julienne all vegetables finely, cut papaya & tofu into 1/4 inch thick sticks.
- 2.
- Pick herbs off stems, wash.
- 3.
- Toss vegetable batons, fruit, tofu and herbs together so they are well mixed.
- 4.
- Fill metal mix bowl with warm water (just beyond tepid).
- Top with warm water as needed to maintain temperature.
- Wrap your work area with a sheet of plastic wrap.
- 5.
- Dip one rice paper at a time (about 15 sec - onds ea.)
- and lay on plastic wrap.
- Place about 1/4 cup of the fruit/vegetable mix on the bottom third of the rice paper.
- Fold up the bottom to enclose the vegetables, then fold over the sides and roll until it is completely wrapped.
- Store on clean plate.
- Repeat process.
- 6.
- Cut on bias in half to showcase the fresh vegetables.
- Pile on a chilled platter and serve with a small bowl of Vic Cherikoff DownUnder Barrier Reef Lemon, Lime and Chili Sauce for dipping.
