Thai Lettuce Wraps with Cucumber And Beansprouts

Ingredients -

1 cup roasted chili and rice wine vinaigrette 

1 kilo tofu, batons 

1/2 cup chili oil 

1/2 cup fresh ginger, minced 

1/2 cup garlic cloves, minced 

1/2 cup fresh mint, chopped 

4 tbsp lime juice, freshly squeeze 

1/2 cup shallots, chopped 

4 tbsp soy sauce 

4 tbsp rice wine vinegar 

4 tbsp brown sugar 

1/2 cup cilantro, chopped 

1/2 cup basil, chopped 

1 cup green beans, halved length ways 

1 cup cucumber, julienne 

1 cup bean sprout 

1 cup carrots, julienne 

1 cup scallion, grilled 

10 pieces rice paper wraps

Procedure - 

Cut tofu into batons. Marinade with chili oil and set aside. For the filling ingredients, mix together ginger , garlic , mint , lime juice , shallot , soy sauce , rice wine , vinegar , brown sugar , cilantro and basil. Add green beans ,bean sprout , cucumber and carrots. Fold in tofu carefully to the mixture. Check seasoning. Drop the rice rice wrap one at a time in a bowl of water. You need only a few seconds to make it soft. Do not soak it long time on water so it will not fall apart. Lay the rice wraps and put about three table spoon of mixture each wraps. Put a piece of grilled scallion on the center so it will be visible when you cut. Roll gently. Serve with roasted chili and rice wine vinaigrette.