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Herbed Vegetable Rolls

Authentic.Thai's picture
Ingredients
  Oriental rice paper rounds 12 Large
  Sweet chili sauce 1⁄4 Cup (4 tbs) (For Serving)
For herbed vegetable filling
  Cucumbers 2 , seeded and cut into 2 inch strips
  Carrots 2 , cut into 2 inch strips
  Bean sprouts 2 Ounce (60 Gram)
  Rice vermicelli 2 Ounce, cooked, well drained (60 Gram)
  Fresh mint leaves 1 Ounce (30 Gram)
  Fresh basil leaves 1 Ounce (30 Gram)
  Fresh coriander leaves 1 Ounce (15 Gram)
  Chopped roasted peanuts 4 Tablespoon
Directions

1. Dip a rice paper round into cold water, then place on a clean teatowel, to absorb any excess moisture.
2. To assemble, place a little of the cucumber, carrot, sprouts, noodles, mint, basil, coriander and peanuts along the centre of each rice paper round leaving a 2 cm/3/4 in border. Place a chive (if using) across the centre so that the end with the flower hangs over one edge.
3. To roll, fold up one edge of rice paper over filling to form base of roll, then roll up to enclose filling. Repeat with remaining rice paper rounds, filling and chives. Serve immediately with chilli sauce for dipping.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Thai
Course: 
Main Dish
Dish: 
Stuffing
Restriction: 
Vegetarian
Ingredient: 
Vegetable
Interest: 
Everyday
Preparation Time: 
15 Minutes
Cook Time: 
15 Minutes
Ready In: 
30 Minutes
Servings: 
6

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