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Recipe courtesy Wolfgang Puck Vegetable Rice Paper Roll

Recipe courtesy Wolfgang Puck Vegetable Rice Paper Roll (Serves one).
1 8” rice paper wrap 1/2 mango peeled, julienned into 3-inch sticks ½ tsp togarashi (shichimi) 4 mint, leaves picked 3 Thai basil leaves picked 1 whole Fuyu persimmon, julienned 1 whole jalapeno, seeded and julienned 1whole cucumber, julienned into 3-inch sticks (Discard the seeds) 1 tbsp sweet chili sauce (recipe below) 1 whole fresh lime zest 3 shiso leaves ¼ c micro shiso Sweet Chili Sauce 2 Tablespoons of Agave 1 Tablespoon of Sriracha 1 Teaspoon chopped garlic ½ teaspoon of minced ginger 1 lime, juiced 1 teaspoon sesame oil 1 teaspoon sweet soy sauce 1 teaspoon chopped mint 1 teaspoon of cilantro chopped 1. Combine ingredients and bring to a boil in a saucepan over medium-high heat, stirring constantly until it begins to boil and remove from heat. 2. Take off heat and cool using an ice bath.

Directions:
1. Take a bowl with hot water and place one rice paper round in until it is softened and is malleable, about 15 -20 seconds. Be sure to use to large enough bowl for the rice paper to fit without bending or folding.
2. Place the now rehydrated rice paper on a dry cutting board or flat clean surface.
3. Place towards a quarter of the way down the rice paper:
4 julienned strips of mango, 3 to 4 pieces of persimmon, 4 strips of cucumber, 3-4 strips of jalapeno, a tablespoon of sweet chili sauce, zest a teaspoon of lime, ½ teaspoon of Togarashi, 3 mint leaves, 2 Thai basil leaves, shingle the shiso leaves on the tip 4. Take the sides of the rice paper roll and fold inward, then bring the bottom of the rice paper and fold over the ingredients and gently roll upward.
5. Cutting the rice paper roll into desired pieces and garnish with micro shiso leaves.

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