Appetizer for 4

Summer Rolls with Peanut Sauce

Name: Summer Rolls with Peanut Sauce
Total time: 30 min
Yield: 4 servings
Cuisine: Vietnamese
Ingredients: 100 g vermicelli rice noodles; 1/2 tsp sesame oil; 12 round rice paper sheets; 10 g mint leaves picked; 10 g coriander leaves picked; 10 g thai basil (optional); 18 cooked prawns halved through the centre lengthways; 1/2 cucumber cut into matchsticks; 1 carrot cut into matchsticks; 5 tbsp crunchy peanut butter; 1 tbsp low-sodium soy sauce; 1 tsp chilli flakes; 1 clove garlic grated

Rice paper rolls wrap noodles, herbs, prawns, and vegetables, served with a quick spicy peanut dipping sauce.

$2.07per serving $$

30 minstart to table

4servings

Vietnamese Dairy-free Budget Appetizers Side dishes Lunches Snacks No-cook Back to school Summer

Ingredients

100 g vermicelli rice noodles
1/2 tsp sesame oil
12 round rice paper sheets
10 g mint leaves picked
10 g coriander leaves picked
10 g thai basil (optional)
18 cooked prawns halved through the centre lengthways
1/2 cucumber cut into matchsticks
1 carrot cut into matchsticks
5 tbsp crunchy peanut butter
1 tbsp low-sodium soy sauce
1 tsp chilli flakes
1 clove garlic grated

Steps

Soak the rice noodles in hot water for 5 minutes, drain them, and toss with sesame oil.
Whisk the peanut butter, soy sauce, chili flakes, and garlic with 2 tablespoons water.
Dip one rice paper sheet in warm water for 10 seconds and lay it flat.
Place noodles, herbs, prawns, cucumber, and carrot across the lower center of the sheet.
Fold in the sides, roll tightly, and repeat with the remaining sheets.
Serve the rolls with the peanut dipping sauce within 30 minutes.

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