10small rice wrapsplus a few extras for when you mess up
1large bell peppercut into matchsticks
1large mango – ripe or green – cut into matchsticks
1large yellow summer squashcut into matchsticks
1container of sunflower or other sprouts
1large candy cane or other colored beetsliced thinly (use a mandoline if you have one)
½block of tofudrained and cut into matchsticks
½cuppeanutscrushed (I used salted peanuts)
1buncheach of cilantromint, and basil, washed, dried, and with the leaves torn off the stems.
Instructions
Soften the rice paper wraps according to package instructions, or by quickly passing them under a running tap to wet them, and laying between damp kitchen towels.
When the rice wraps are ready to work with, lay a small amount of each ingredient down on each one, starting with the beets (for show, of coursand ending with a sprinkling of peanuts and then some of each of the herb leaves. Roll up the wraps and place them on a tray.
Serve room temperature, with Thai sweet chili sauce.