Salad rolls with peanut dipping sauce 🥜🍤
Salad rolls:
6 rice paper wrappers
1/2 of a 250g pack of rice vermicelli, cooked ing package directions and cooled
18 large cooked and cooled prawns
Small handful of cilantro leaves
1/2 cup fresh spinach leaves
To assemble:
Fill a dish or sink large enough to fit your rice wrapper flat, with 1” warm water. Allow 1 wrapper to soak for about 10-20 sec until it starts to soften. Remove from water, allow excessive water to drip off, and place on your counter. Place a small handful of noodles in the centre of the wrapper shaping them into a rectangular shape.
Top the noodles with spinach, cilantro, and your prawns. Fold the edge closest to you over the filling making sure it’s tight to the filling, then fold both edges in to create an envelope like shape. Continue to roll the wrapper toward the top (like a burrito), set aside. Continue with remaining wrappers one at a time till all rolls are made. Serve with peanut sauce – recipe below.
Peanut sauce:
1/2 cup smooth peanut butter
2 tbsp soy sauce
2 garlic cloves crushed
1 tbsp rice vinegar
Juice of 1 lime (approx 1 tbsp)
1 tsp sesame oil
1 tsp chili garlic (or siracha) sauce
1/8 tsp ginger powder
4-5 tbsp warm water
Place all your ingredients minus the water in a bowl. Whisk to combine slowly adding 1 tbsp of water at a time until fully incorporated an desired thickness is reached. Add your water slowly so you don’t add to much and make your sauce too thin.
Make Also: Blueberry Nut Smoothie Vanilla Powder
