Fresh Vegetable Spring Rolls

Mise-en-place

Ingrediënten

De bereidingswijze

Stap voor stap

1. 1

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

   Ongeveer 10 min

2. 2

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

   Ongeveer 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.

   Ongeveer 3 min

   Tip van de kok: 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.

   Tip van de kok: 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.

   Ongeveer 1 min

   Tip van de kok: 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.

   Tip van de kok: Roll tightly to prevent the filling from falling out.

10. 10

    Repeat the process with the remaining wrappers and filling.

    Ongeveer 10 min

11. 11

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