Spring Rolls (2 Pcs) Recipe
Your choice of filling with vermicelli, & veggies wrapped in rice paper, served with peanut sauce.
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Ingredients
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Filling
Rice Paper Wrapping
Peanut Sauce
Method
Prepare the Filling
- 1
Cook Vermicelli Noodles
Bring a pot of water to a boil. Add the vermicelli noodles and cook according to package instructions until soft, usually about 3-5 minutes. Drain and rinse under cold water. Set aside.
- 2
Prepare Vegetables
Julienne the carrot, cucumber, and red bell pepper into thin strips. Set aside along with the fresh cilantro and mint leaves.
Prepare the Peanut Sauce
- 3
Mix the Sauce
In a bowl, combine peanut butter, soy sauce, rice vinegar, honey (or maple syrup), and water. Stir until smooth. If the sauce is too thick, add a little more water to achieve desired consistency. Add chili flakes to taste.
Assemble the Spring Rolls
- 4
Soften Rice Paper
Fill a large shallow dish with warm water. Dip one rice paper wrapper into the water for about 10-15 seconds until it becomes pliable. Be careful not to soak it too long.
- 5
Fill the Wrapper
Lay the softened rice paper on a clean surface. In the center, place a small amount of the cooked vermicelli, julienned vegetables, cilantro, and mint.
- 6
Roll the Spring Roll
Fold the sides of the rice paper over the filling, then roll from the bottom up tightly to enclose the filling. Repeat with the second wrapper.
Serve
- 7
Presentation
Serve the spring rolls on a plate with a small bowl of peanut sauce on the side for dipping.
