Prep
20 min
Total
20 min
Makes
8 rolls
INGREDIENTS
- 10 sheets rice paper
- 2 oz rice noodles
- 1 tsp rice vinegar
- 1 tsp sesame oil
- 1 head iceberg lettuce
- 1 whole cucumber
- 1 large carrot
- 1/2 red cabbage
- 1 large handful bean sprouts
- 1/2 bunch cilantro
- 1/2 bunch green onions
- 1/2 bunch mint
- 2 tsp sesame seeds
Peanut Sauce
- 3 tbsps peanut butter
- 1 tbsp sesame oil
- 2 tbsp rice vinegar
- 1 tsp agave
- 1 tsp sriracha
- 2 tsp soy sauce
- 1 clove garlic
METHOD
- Boil 2L of water and divide in a bowl and a shallow pan.
- Place noodles in the bowl with boiled water and soak until softened, then strain and add 1 tsp rice vinegar and 1 tsp sesame oil.
- Chop all the herbs and mix together in a bowl. Save 2 tbsps of this mixture in a separate bowl.
- hisk all dipping sauce ingredients together in a bowl until combined, adjust seasoning and spice level.
- Dip one rice paper sheet in the shallow pan of warm water and hold underneath until softened. Depending on the temperature of your water this can range from 5-20 seconds.
- Place the wet rice paper on a flat surface and place a lettuce cup on top, and then the rest of the ingredients.
- Roll the rice paper and ingredients tightly one time and then tuck in the edges and continue rolling. Repeat with the rest of the rice paper and ingredients.
- Serve whole or cut in half diagonally, and sprinkle the remaining herbs on top. Enjoy with peanut sauce!
