Crystal herb rice paper rolls with peanut sauce
These Southeast Asian spring rolls are made with rice noodle wrappers and eaten fresh instead of deep-fried. They are called crystal rolls because the wrappers are thin and transparent – try to roll them as tight as possible without ripping. The peanut dipping sauce is quick and easy to make to serve on the side.
- 50g thin rice noodles
- 50g rocket
- 1 small red onioncut into half moons
- 2 large carrotscut into matchsticks
- 1 red peppercut into matchsticks
- 15g coriander
- 12 (buy them from Asian grocers and Waitrose) rice paper wrappers
- a small bunch mintstems discarded
peanut dipping sauce
- 5 tbsp hoisin sauce
- 3 tbsp smooth peanut butter
- 1 tbsp sesame oil
- 1 tsp chilli sauce or chilli bean paste
Nutrition: per serving
- kcal77
- fat3.2g
- carbs10.8g
- fibre1.3g
- protein2g
- salt0.31g
Method
step 1
To make the peanut sauce mix all of the ingredients together in a small bowl. Add 3 tbsp water, mix again then pour into a serving bowl.
step 2
Pour boiling water over the noodles and leave for 3 minutes until soft. Rinse under cold water, drain and put on a clean tea towel and cut into pieces about 12cm long with scissors.
step 3
Put the vegetables, herbs and noodles in separate piles on a tray.
step 4
Pour hot water into a bowl then drop in 1 rice paper and leave for about 30 seconds until softened. Remove and drain off the excess water with kitchen towel. Put 2 mint leaves on the top portion of the wrapper and a small amount of each of the vegetables, coriander and noodles across the lower middle of the circle. Bring up the lower part of the rice circle over the vegetables and then fold the sides in. Roll up into a tight spring roll. Put seam-side down on a tray then repeat for the other wrappers. Serve the rolls whole or cut diagonally just before serving with a very sharp knife. Serve with the peanut dipping sauce.