Fresh Vegetable Spring Rolls

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Prepare the rice vermicelli noodles according to package instructions, then drain and rinse with cold water to prevent sticking.

   Ca. 10 min.

2. 2

   Julienne the carrot, cucumber, and bell pepper, and thinly slice the red cabbage.

   Ca. 5 min.

3. 3

   In a small bowl, whisk together the peanut butter, soy sauce, lime juice, maple syrup, sriracha (if using), and warm water until smooth and creamy for the dipping sauce.

   Ca. 3 min.

   Kokkens note: Add more water if the sauce is too thick.

4. 4

   Fill a shallow dish or pie plate with warm water.

5. 5

   Dip one rice paper wrapper into the warm water for about 15-20 seconds until it is pliable but not overly soft.

   Kokkens note: Do not oversoak, as it will become difficult to handle.

6. 6

   Carefully lay the softened wrapper flat on a clean, damp surface.

7. 7

   Arrange a small amount of cooked rice vermicelli noodles, carrot, cucumber, red cabbage, bell pepper, mint leaves, and cilantro leaves in the center of the wrapper, leaving space on the sides.

   Ca. 1 min.

   Kokkens note: Do not overfill, or the rolls will be hard to close.

8. 8

   Fold the bottom edge of the wrapper over the filling, then fold in the sides.

9. 9

   Roll the wrapper tightly from the bottom to the top to create a compact spring roll.

   Kokkens note: Roll tightly to prevent the filling from falling out.

10. 10

    Repeat the process with the remaining wrappers and filling.

    Ca. 10 min.

11. 11

    Serve the fresh spring rolls immediately with the peanut dipping sauce.