Makes 6 Rolls
- Rice paper
- 150 grams rice vermicelli (cooked as directed)
- 1 avocado sliced
- 1 red pepper thinly sliced
- 12-16 large fresh basil leaves
- 1.5 tsp sesame oil
- Follow the package directions and cook your vermicelli noodles. Once they have finished cooking strain immediately and rinse under cold water to ensure they do not continue to cook. Once drained and rinsed, add sesame oil and toss to prevent the noodles from sticking to each other.
- Arrange your sliced avocado, red pepper, basil, rice noodles, and rice wraps in an easy accessible manner so that you can work quickly. Place a large mixing bowl filled with warm water next to your wraps.
- Start by dipping a single piece of rice paper into the water so that it is fully submerged and pull it back out. It should only sit in the water for 1-2 seconds. There are two sides to the rice paper, one rough and one smooth. Place the rough side down on a cutting board then add your ingredients to the middle of the paper, leaving lots of room around the edges to wrap.
- After placing your ingredients in the middle, your rice paper should be soft and sticky. Start by folding the top of the paper over the ingredients to the middle. When doing this, gently pull the paper back also pulling the ingredients to ensure a tight wrap.
- Next, fold the right and left sides of the paper to the middle. Then finish by rolling the spring roll forward.
- That’s it! Continue the steps until you’ve run out of prepared ingredients and enjoy. They can be enjoyed right away or placed in the fridge for up to a day without getting tough and rubbery.
- ½ cup peanut butter (room temperature)
- 3 tbsp. + 1 tbsp. chopped peanuts
- 9 Tbsp soya sauce
- 1 tbsp fresh lime juice
- 1 tbsp honey
- 2 tbsp rice vinegar
- 1 tbsp sesame oil
- ½ tsp red pepper flakes
- ½ tsp sriracha
- Combine all ingredients in a mixing bowl and whisk until they are completely combined.
* leave out the red pepper flakes and sriracha if you would like a mild sauce.