Facebook Twitter Contact Us
 

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

TO SERVE
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.

Shop online at Woolworths

What's Trending

Get Social

Afternoon Express on TwitterAfternoon Express on Facebook

Giveaways

Have your say

What’s Your Ultimate Summer Vibe?
Chill by the beach
Exploring local markets
Sipping cocktails
Braai with friends
A pool day
  

Stay Connected

Twitter Facebook YouTube Instagram Contact Us
© Copyright 2015 Afternoon Express