Long time no see friends. Sorry for the lack of post recently, I may have lost my laptop… and also may have gotten distracted by other things. Anyhow, I am back and pinky promise to not forget about you.
Just over a week ago it was my 21st and my mum and I decided that we would make ALL the food vegan because what a great way to show people that vegan food is flavourful, delicious and exciting. Over the next few weeks I will be sharing recipes from that night that are carnivore approved as well as herbivore approved of course.
Since that day I have had so many people comment on how great the food was and ask for recipes. Out of all the food that we had, the recipe for these peanut rice paper rolls was definitely the most requested. So to all of you out there that asked for this recipe here it is. I know you’ll enjoy them and will be surprised at how easy they are to make. As per usual, feel free to get creative and add your own spin. Take things out and put things in that you can’t live without.
Peanut rice paper rolls
- 1 packet of rice paper
- 1/2 cup peanut sauce
- 5cm long piece of cucumber
- 5cm long piece of carrot
- 1/2 red capsicum
- 2 5cm long pieces of spring onion
- Small handful of coriander
- 100g vermicelli
- Finely slice the cucumber, carrot, capsicum, and spring onion.
- Put the vermicelli noodles in a bowl and cover with boiling water. Leave to soak until soft. Drain the noodles and rinse in cold water.
- Place a sheet of rice paper into a bowl of cold water and left to soak until soft enough to bend without breaking. You don’t want it to be too soft as it will get softer on your working surface and will be a lot harder to roll.
- Remove the rice paper from the water and lay it flat on your work bench.
- Layer your ingredients in the middle of the rice paper sheet. I started with the coriander, followed by vermicelli, peanut sauce, cucumber, carrots and finally the spring onion.
- Fold the two sides into the middle. Fold the closest side of the rice paper over the top of the fillings. Gently pull the fillings towards you so that you get a tight roll, then continue rolling until you get to the end of your rice paper.
- Set finished rolls aside while you make the rest of the rolls. Make sure that the rolls aren’t on top of each other as they may stick.
- 2 Cloves Garlic (minced)
- 5cm Piece of Ginger (grated)
- 1 Cup Peanut Butter (smooth or crunchy)
- 1/4 Cup Soy Sauce
- 1/2 Cup Sweet Chilli Sauce
- 1 1/2 Cups Water
- In a sauce pan sauté the garlic in a little bit of water until soft.
- Add the ginger and cook for another couple of minutes.
- Add all the other ingredients and stir until combined and smooth.
- If necessary add more water to thin. I kept some of the sauce thick for spreading in the rolls and thinned some of it out for dipping.
- Keep leftovers in the fridge and use within two weeks. Reheat in a frying pan with a little bit of water or in the microwave when wanted.