Fresh Vegetable Spring Rolls

• 1 3/4 oz rice vermicelli noodles
• 1 medium red pepper, seeded and cut into matchsticks
• 1 small cucumber, peeled, seeded and cut into matchsticks
• 1 medium carrot, coarsely grated
• 2 None green onions, thinly sliced on the diagonal
• 1/3 cup chopped cilantro
• 1 tbsp sweet chili sauce
• 1 tbsp lemon or lime juice
• 1/3 cup roasted unsalted peanuts, chopped
• 5 oz silken firm tofu, crumbled
• 12 sheets round rice paper (9-inch rounds)
• None None FOR THE SWEET CHILI DIPPING SAUCE
• 1/3 cup lime juice
• 1/4 cup sweet chili sauce
• 2 tsp soy sauce

1. Soak noodles in boiling water in a medium bowl for 5 mins. Stir to separate strands; drain well. Using scissors, cut noodles into shorter lengths.
2. Mix red pepper, cucumber, carrot, onion, noodles and cilantro in a large bowl. Whisk sweet chili sauce and lemon juice; drizzle over noodle mixture. Add peanuts and tofu; mix well.
3. For each roll, quickly dip a rice paper sheet in a bowl of warm water to soften. Place on a clean tea-towel. Arrange 1/2 cup of noodle mixture along center of rice paper. Fold in 2 opposite sides; roll up tightly to enclose filling. Place the rolls on a tray lined with plastic wrap; cover with a damp paper towel and refrigerate until ready to serve.
4. For the sweet chili dipping sauce, whisk all ingredients in a small bowl. Serve spring rolls with sauce.

rice vermicelli noodles, red pepper, cucumber, carrot, green onions, cilantro, sweet chili sauce, lemon, peanuts, rice, sweet chili dipping sauce, lime juice, sweet chili sauce, soy sauce

Taken from recipes-plus.com/api/v2.0/recipes/23937 (may not work)