Ingredients
- Ingredients:
- 1 packet of rice papers
- ½ packet of vermicelli noodles
- 1 carrot
- 1 capsicum
- 1/3 cucumber
- Mint
- Thai basil
- Dipping Sauce Ingredients:
- ¼ cup peanut butter
- 2 tbsp hoisin
- 1 tbsp soy sauce
- 1 clove roasted garlic
- ¼ cup warm water
- ½ tsp hot sauce
- ½ a lemon juiced
Tags
Vegetarian
Vegan
Fresh Vegetable and Herb Spring Rolls with Peanut, Hoisin Dipping Sauce
Method
- To make the dipping sauce, mix all of the ingredients together and then set aside in the fridge until required
- Prepare the vermicelli noodles as per instructions on packet
- Prepare the vegetables by peeling if required and julienning
- I use a mandolin to cut the carrot and cucumber but it can be done by hand if you don’t have one
- Finely slice the mint and the basil
- Dampen two tea towels
- Fill a shallow dish with water, working one at a time soak a rice paper in the water until it is pliable and then place on one of the damp tea towels
- Lay some of each of the vegetables in the middle of the paper with some noodles and a sprinkle of the fresh herbs
- Leave a 1
- 5 cm edge at both sides
- Fold the sides in and roll the rice paper up tightly
- Place the finished roll covered in the other damp tea towel and continue with this process until you have made as many rolls as you want
- Once made, place the rolls on a serving platter (either whole or cut in half) and serve with the dipping sauce
