Home Made Cold Rolls
These are Moreish! Its possible to finish an entire platter on your own… don’t believe me? try the recipe.
5 sheets Vietnamese Rice Paper
1 small bunch of rice paper noodles (softened as per instructions on packet)
1 large Carrot, Julienned
1 small Cucumber, Julienned
2 cups bean shoots
Small bunch Coriander
Small bunch mint
½ cup mixed Salad Leaves
1 Red Chilli, de-seeded and cut into thin strips (optional)
2 tablespoons Hoisin Sauce
1 tablespoon Crunchy Peanut Butter
1/4 Cup kecup manis
3 tablespoons Water
Prepare a large bowl of hot water to soften rice paper in. At the same time, prep your noodles.
Working one at a time, submerge rice paper into hot water for about 5-10 seconds, or until it is just starting to soften. Don’t soak it for too long or it’ll tear to bits. Whisk all sauce ingredients until smooth.
Place a small bed of salad leaves in the middle of the softened rice paper, add a pinch of noodles and then top with small amounts of every other ingredient. Although tempting, try not to over-fill the rolls as it will make it hard to roll up.
Roll rice paper roll up, egg-roll style. (Bottom up, sides in, and roll to close).
Serve with the delicious sauce. Rice paper rolls are best eaten fresh.