Ingredients
Spring rolls
- 250 g (9 oz) bean vermicelli
- 15 ml (1 tbsp) soy sauce
- (10) rice leaves
- (1) carrot, cut into thin julienne strips
- (1) red bell pepper, seeded and cut into thin julienne strips
- (1/2) cucumber, thinly julienne
- (1/4) Boston lettuce, washed and leaves
The additional filling
- Green onions
- Mint leaves
- Coriander leaves
- Cooked and shredded chicken
- Cooked shrimp
Peanut sauce
- 250 ml (1 cup) natural peanut butter
- 250 ml (1 cup) coconut milk
- 15 ml (1 tbsp) sambal oelek sauce
- 35 ml (1/8 cup) rice vinegar
- 60 ml (4 tbsp) hoisin sauce
Preparation
- In a bowl of cold water, soak the vermicelli for 30 minutes. Drain.
- In a pan of boiling water, immerse the vermicelli, remove immediately, drain and let cool under cold water.
- In a bowl, add the soy sauce to the vermicelli and mix.
- In small bowls, organize the various filling ingredients so that you have everything at hand when it comes time to fill the rolls.
- Prepare a large bowl of very hot water.
- Take a rice paper and quickly dip it in hot water.
- Place the softened rice paper on a work surface, fill with the various ingredients and roll up. Repeat to form the other rolls.
Peanut sauce
In a bowl, using a hand blender or whisk, combine the peanut butter, coconut milk, sambal oelek sauce, rice vinegar, and hoisin sauce until smooth.