Rice Paper Rolls with Spicy Peanut Sauce
2 garlic cloves, minced
1 tablespoon chunk of ginger, finely chopped
2 tablespoons each of tamari, 2 tablespoons of maple syrup, 2 tablespoons of lime juice
1 - 2 tsp Chili powder, to taste
1/3 cup peanut butter
1/3 cup water
1 cup cooked vermicelli (rice noodles)
5-8 rice paper sheets (normally I eat around 6 to myself, so change accordingly for your crowd)
1 avocado, sliced into strips
1/2 cup fresh basil
1/2 cup coriander
5-8 large spinach or kale leaves
1 red pepper, 1 orange/yellow pepper
Protein of choice:
Lean lamb, chicken, prawns or tofu, cooked and sliced into strips
- To make the peanut sauce, start by sautéing the garlic and ginger first to bring out more flavour. Combine all other ingredients together, and mix/blend until a creamy consistency is reached. Taste to test, and add various spices such as chilli or salt accordingly.
- Set aside in a bowl.
- To make the wraps, being by cutting all the veggies into thin strips. This can be dependent on what you like, but having fresh herbs such as coriander, basil and mint make these rolls pack a fresh punch of flavour.
- Dip your rice paper sheets in warm water so they soften and become pliable (do this one at a time). Place sticky/wet rice paper onto a dry (not wood) surface, and arrange your fillings in the middle. Fold over the two ends at the long sides of the roll, then wrap it up like a burrito. It can be equally as good to only fold in one of the ends, and roll so that the filling is left open at one end for presentation.
- REMEMBER: It might take a few tries to get it perfect, and they will taste good regardless of what they look like. Add in meat or protein source if you are using this, and serve with the dipping sauce above or another sauce of choice (for example chilli sauce or tamari).