Ingredients
12 22cm round rice papers
1 Lebanese cucumber
cut into short thin strips
1 small red capsicum
cut into short, thin strips
1 large carrot
cut into short thin strips
1 small avocado
cut into short thin slices
50g snow pea sprouts
ends trimmed
¾ cup coriander leaves
¾ cup mint leaves
55g unsalted roasted peanuts
finely chopped
3 tbsp Maggi Sweet Chilli Sauce
1 tbsp soy sauce
3 tbsp fresh lime juice
Allergy Advice
Contains Gluten
Contains Nuts
Contains Soy
Equipment
- 1 large bowl
- 1 tray
Instructions
- To make the dipping sauce, combine the sweet chilli sauce, soy sauce, and fresh lime juice in a bowl. Set aside.
- Place all the ingredients for the rice paper rolls on a bench for easy assembly.
- Half-fill a large bowl with warm water.
- Dip one wrapper in the water for 20 seconds, or until it is just soft.
- Drain off excess water and place on a clean surface.
- Place a few pieces of each of the remaining ingredients (cucumber, capsicum, carrot, avocado, sprouts, coriander, mint, peanuts) on the wrapper, about 3cm from the base.
- Fold up the bottom of the wrapper.
- Fold in the sides and roll up to enclose filling.
- Place on a tray and cover with damp paper towels.
- Repeat with the remaining wrappers and filling ingredients.
- Serve rice-paper rolls with the dipping sauce.
Notes
Storage
These rice-paper rolls can be made a few hours in advance. Simply cover with damp paper towels, then plastic wrap, and refrigerate.
