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Sriracha and peanut summer vegetable rolls

Sriracha and peanut summer vegetable rolls

Sriracha and peanut summer vegetable rolls

Recipe by: Anda Dlepu

Serves: 4
Preparation time: 15 minutes

1 Vietnamese crystal spring roll kit
100g Rice Vermicelli
1 Thai basil leaves  
1 Coriander leaves   
1t Carrot, peeled and cut into match sticks
1 Butter lettuce
1 Mediterranean cucumber, cut into match sticks
Sriracha sauce
½ cup Toasted peanuts, chopped

1 Lime, cut into wedges

Soak vermicelli in boiling water for 10 minutes.
Place wrappers in water until they are soft and pliable (approximately 15-20 seconds).
Lay a wrapper on a chopping board and fill with 1 tablespoon vermicelli noodles, a few pieces of carrot and cucumber, a few slices of avocado, a small handful of noodles and a few lettuce, cilantro and basil leaves in the middle of the moistened wrapper. Drizzle over a squeeze of Sriracha sauce and 1 teaspoon chopped peanuts.
Fold the bottom half of the wrapper over the filling, pressing down to create a seal, then fold the sides of the wrapper towards the center, tucking in the filling. Gently roll up the wrapper (just like a burrito). Repeat with the remaining wrappers and filling.
Serve with the dipping sauce on the side and garnish with the lime wedges.

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