Rice paper rolls with peanut dipping sauce

INGREDIENTS
100g Vermicelli noodles
300g meat, (shredded) of your choice (prawn, chicken, duck)
1/2 cup chopped coriander and mint
1/2 telegraph cucumber cut into thin sticks
1 red capsicum cut into thin strips
10 rice paper rolls
4 shallots, sliced thinly
1 oak leaf lettuce
6 TBLS hoisin sauce
6 TBLS crunchy peanut butter
1 tsp sesame oil
1 clove of garlic
1 teaspoon lime juice
Water
 
 
METHOD

Rice Paper Rolls
  • Place vermicelli into a large bowl. Pour enough boiling water to cover completely and stand until tender, approximately 3-5min, strain well and place into a bowl, let cool.
  • Add shredded meat of your choice, coriander, mint and mix well
  • Fill a tray or bowl with hot water and working one wrapper at a time, submerge wrapper in water to soften, approximately 20-30seconds, then transfer to a clean damp tea towel.
  • Working quickly, spoon approximately 1.4 cup of noodle mixture along the middle of the wrapper.
  • Add oak leaf, red capsicum, cucumber and spring onion.
  • Fold in ends of wrapper and roll to form a sealed round parcel.
  • Place on a tray lined with baking paper and cover with a damp cloth.
Dipping Sauce
  • Add hoisin, peanut butter, sesame oil and garlic into a saucepan and gently simmer on the stove.
  • Stir in water a little at a time until the sauce has a smooth, glossy consistency and a little runny.
  • Take off the heat and add lime juice.
  • Taste and adjust to personal taste.
  • Serve with rice paper rolls
Recipe thanks to Rebel Chef Darryl Gillespie (C) 2019

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