Thu, May 24 2012

Crystal herb rice paper rolls with peanut sauce

This is the perfect show off recipe. Make your own spring rolls and you'll never order them from a takeaway again
Ingredients
* 50g thin rice noodles * 50g rocket * 1 small red onion , cut into half moons * 2 large carrots , cut into matchsticks * 1 red pepper , cut into matchsticks * 15g coriander * 12 rice paper wrappers (buy them from Asian grocers and Waitrose) * a small bunch mint , stems discarded PEANUT DIPPING SAUCE * 5 tbsp hoisin sauce * 3 tbsp smooth peanut butter * 1 tbsp sesame oil * 1 tsp chilli sauce or chilli bean paste
Nutrition Information
77 kcalories, protein 2g, carbohydrate 10.8g, saturated fat 0.5g, fat 3.2 g, fibre 1.3g, salt 0.31 g
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  1. To make the peanut sauce mix all of the ingredients together in a small bowl. Add 3 tbsp water, mix again then pour into a serving bowl.
  2. Pour boiling water over the noodles and leave for 3 minutes until soft. Rinse under cold water, drain and put on a clean tea towel and cut into pieces about 12 cm long with scissors.
  3. Put the vegetables, herbs and noodles in separate piles on a tray.
  4. Pour hot water into a bowl then drop in 1 rice paper and leave for about 30 seconds until softened. Remove and drain off the excess water with kitchen towel. Put 2 mint leaves on the top portion of the wrapper and a small amount of each of the vegetables, coriander and noodles across the lower middle of the circle. Bring up the lower part of the rice circle over the vegetables and then fold the sides in. Roll up into a tight spring roll. Put seam-side down on a tray then repeat for the other wrappers. Serve the rolls whole or cut diagonally just before serving with a very sharp knife. Serve with the peanut dipping sauce
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