Sunday, August 17, 2008

An excellent vegan dinner option

Rice paper rolls are so fresh and easy, I should make them more often. To do it yourself, you'll need:
~ 12 sheets of round rice paper
~ 100g vermicelli rice noodles
~ 1/2 a red capsicum, thinly sliced
~ 1/2 a cucumber, thinly sliced
~ 1 small carrot, thinly sliced
~ Vietnamese mint (optional, mostly because I can't always find it)
~ 1 lemon

Then here's what you do:
1. Soak the noodles in boiling water for 5 minutes, or until soft
2. Drain the noodles then squeeze over the lemon juice
2. In a separate bowl, pour in hot water and soak the rice paper sheets one at a time
3. After soaking, place the sheet on a plate then fill with some noodles, sliced vegies and mint (if you have it), then fold into a parcel
4. Repeat with remaining rice paper sheets
5. Serve with peanut dipping sauce!

>> I tend to make the sauce before the rolls. You'll need 1 tbsp peanut oil, 1 clove garlic (minced), 2 tbsp tomato paste, 1/2 cup water, 2 tbsp smooth peanut butter and 3 tbsp hoisin sauce. Heat the oil in a small saucepan and fry garlic for a minute, then add tomato paste. Add water, peanut butter and hoisin sauce, and keep stirring while it simmers. I let it go for about 3 minutes then turn off the heat and set aside while I make the rolls.

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