Fresh Vegetable Spring Rolls - cooking recipe

Ingredients

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

Preparation

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.
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.
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.
For the sweet chili dipping sauce, whisk all ingredients in a small bowl. Serve spring rolls with sauce.