Starters Recipe
Make Starters Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Vegetable Spring Rolls
Bruschetta
Method
Vegetable Spring Rolls
- 1
Prepare the Rice Vermicelli Noodles
Soak the rice vermicelli noodles in hot water for about 5-7 minutes until soft. Drain and set aside.
- 2
Prepare the Vegetables
Julienne the carrots, cucumber, and red bell pepper. Rinse the fresh mint and cilantro leaves.
- 3
Soften the Rice Paper Wrappers
In a shallow dish, fill with warm water and dip one rice paper wrapper at a time until it softens, about 10-15 seconds.
- 4
Assemble the Spring Rolls
Place a softened rice paper wrapper on a clean surface. Add a small handful of rice vermicelli noodles, followed by the julienned vegetables and herbs. Roll tightly, folding in the sides as you go.
- 5
Serve
Serve the spring rolls with soy sauce and peanut sauce for dipping.
Bruschetta
- 6
Prepare the Baguette
Slice the baguette into 1/2 inch thick slices. Preheat the oven to 400°F (200°C) and arrange the slices on a baking sheet.
- 7
- 8
Make the Tomato Topping
In a bowl, combine the diced tomatoes, chopped basil, minced garlic, balsamic vinegar, salt, and black pepper. Mix well.
- 9
Assemble the Bruschetta
Top each toasted baguette slice with a generous spoonful of the tomato mixture.
- 10
Serve
Serve immediately while warm, drizzled with a little extra olive oil if desired.