Starters Recipe
Make Starters Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Vegetable Spring Rolls
Bruschetta
Method
Vegetable Spring Rolls
- 1
Prepare the Vegetables
Julienne the carrot, cucumber, and red bell pepper. Set aside in separate bowls.
- 2
Soak the Rice Paper
Fill a shallow dish with warm water. Dip one rice paper wrapper in the water for about 10-15 seconds until pliable. Lay it flat on a clean surface.
- 3
Assemble the Spring Rolls
In the center of the rice paper, layer a small amount of each vegetable, a few cilantro and mint leaves, and a portion of the cooked rice vermicelli noodles.
- 4
Roll the Spring Rolls
Fold the sides of the rice paper over the filling, then roll from the bottom up to enclose everything tightly. Repeat with remaining wrappers and filling.
- 5
Serve
Serve the spring rolls with soy sauce and peanut sauce for dipping.
Bruschetta
- 6
Prepare the Bread
Slice the baguette into 1/2 inch thick slices. Arrange them on a baking sheet.
- 7
Toast the Baguette
Preheat the oven to 400°F (200°C). Bake the sliced baguette for 5-7 minutes until lightly toasted.
- 8
Make the Tomato Mixture
In a bowl, combine diced tomatoes, chopped basil, minced garlic, olive oil, balsamic vinegar, salt, and black pepper. Mix well.
- 9
Top the Bread
Spoon the tomato mixture generously onto each toasted baguette slice.
- 10
Serve
Serve immediately while the bread is warm.