Salad Rolls
Makes 8 rolls
Fresh Vietnamese-style rice paper rolls with vermicelli and vegetables, served with a warm peanut dipping sauce.
| 8 rice paper wrappers, round | Dip rice paper, layer & roll fillings | Rest rolls 1 min, slice diagonally, serve with sauce | |
| 55 g vermicelli noodles, cooked | Soak vermicelli in hot water, cool 3 min | ||
| 4-8 whole leaves lettuce | Clean & set aside lettuce leaves | ||
| 1 each carrot, julienned | Peel & cut carrot into julienne | ||
| 1/2 each cucumber, batonnet | Peel, seed & cut cucumber batonnet | ||
| 1 each avocado, halved, pitted & cut into 4 pieces | Halve, pit & cut avocado into 4 pieces | ||
| 1/2 each red bell pepper, julienned | Trim & julienne red bell pepper | ||
| 8 leaves basil (optional) | Set aside basil leaves | ||
| 65 g peanut butter, creamy or chunky | Combine & blend peanut sauce, thin with water | ||
| 30 ml soy sauce | |||
| 15 ml rice vinegar | |||
| 15 g brown sugar | |||
| 1 tsp sriracha (or chili sauce for allergies) | |||
| 1 clove garlic, zested | |||
| 1 tsp sesame oil | |||
| 2-4 Tbsp / 30-60 ml warm water |
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