Homemade Summer Rolls with Peanut Dipping Sauce
Ingredients
- 2 ounces thin rice noodles
- 1 teaspoon sesame oil
- 1/4 teaspoon salt
- 1 cup shredded lettuce
- 1 cup thinly sliced red cabbage
- 2 medium sized carrots grated
- 2 cucumbers thinly sliced into strips
- 1/4 cup thinly sliced spring onions
- 1/4 cup chopped fresh mint
- rice paper (8 sheets approx)
Preparation
Cook the glass noodles ? according to package instructions, drain, rinse under cool water, pop in a bowl and toss with the sesame oil and salt
Make sure all fillings are prepped and place in small separate bowls
Fill a shallow pan or round cake pan (big enough to lay a piece of rice paper flat in) with an inch of water ?. Place a small plate next to the dish
Place one piece of rice paper in the water, let it rest for about 15-20 seconds, or until the sheet turns soft and mouldable. After a couple of times you will get the hang of it! ✨
Carefully remove from the water and lay on the plate, gently using your fingers to even out any places the rice paper might have bunched together
Leaving about 1 inch of rice paper edge free of ingredients, cover the lower third of the paper with small scoops of your fillings - shredded lettuce, cabbage and carrot, rice noodles, cucumber etc ??
Sprinkle with spring onion and sesame seeds
Fold the lower edge up over the fillings and roll upwards just until the filling is tightly enclosed. Fold over the short sides like you would to make a burrito ? and roll it up into a tight spring roll style look. Repeat with the remaining ingredients ?
The peanut sauce (that will have you spooning it out the bowl! ?) is made with smooth peanut butter, rice vinegar, soy sauce, maple syrup, sesame oil, and garlic