Chilli Peanut Vietnamese Rolls

• Vegetarian

• Produce

  • 1/2 Carrot
  • 70 g Chilli-roasted peanuts
  • 1 handful Coriander, fresh
  • 8 Mange tout peas
  • 2 Spring onions

• Condiments

  • 2 tbsp Soy sauce

• Pasta & Grains

  • 65 g Rice noodles, fine

• Oils & Vinegars

  • 2 tbsp Rice wine vinegar
  • 2 tbsp Sesame oil

• Bread & Baked Goods

  • 8 Rice paper spring roll wrappers

Found on thevegspace.co.uk

Ingredients

• 65g fine rice noodles (1 nest)
• 2 tbsp soy sauce
• 2 tbsp rice wine vinegar
• 2 tbsp sesame oil
• 2 spring onions, finely chopped
• half a carrot, cut into very fine strips (or grated if you prefer)
• 8-10 mange tout peas, cut into very fine strips
• 70g chilli-roasted peanuts, roughly chopped
• handful fresh coriander, roughly chopped
• 8 rice paper spring roll wrappers

Directions

• Boil the noodles according to packet instructions, then drain, rinse with cold water and place in a bowl. Drizzle the soy sauce, rice wine vinegar and sesame oil over the noodles and toss to combine. Set aside.
• Prepare your spring roll wrappers one at a time, by soaking them in hot water for 10-15 seconds until pliable. Carefully lift out and spread out on a dampened tea towel. Place your fillings in the centre, (noodles, spring onions, carrots & mange tout, then sprinkle over the peanuts and coriander). Theres really no need to worry about being neat, they will look fabulous once rolled however you pile up the fillings!
• To roll, fold up the bottom edge to cover the fillings, then fold in both sides. Take the bottom edge and simply roll it up - the rice paper will magically stick everything together and keep all the fillings safely tucked inside.
• Repeat for the other 7 rolls and serve. These can keep for up to a day in the fridge so you can prepare ahead if you have guests.