Makes:12-14
Preparation time:Prep and Make 30 minutes
Ingredients:
Rice Paper Rolls:
- 12 sheets rice paper rolls
- ½ packet Chang's Vermicelli Rice Noodles, boiled and drained
- 12 coz lettuce leaves, cut into quarters (10 x 5cm)
- 2 cups purple cabbage, finely shredded
- 2 cups carrot, grated or finely julienned
- 2 Lebanese cucumbers, sliced into sticks or julienned
- 1 packet Chang's Crunchy Fried Noodles or Chang's Gluten Free Fried Noodles
- Mint leaves
Peanut Satay Sauce:
- ½ cup peanut butter (or nut butter of choice)
- 2 garlic cloves, finely grated or minced
- 2 tablespoons Chang's Gluten Free Tamari Light Soy Sauce
- 2 tablespoons lime juice
- 2 tablespoons maple syrup
- 1 tablespoon Chang's Pure Sesame Oil
- 1-2 tablespoons water
Serve: Pickled Ginger
Method:
- Prepare all ingredients for rice paper rolls and arrange in bowls on a working surface.
- Fill a wide bowl with warm water. Dip a rice paper into the water, making sure to wet the whole sheet and then place it onto a working surface or chopping board.
- Arrange first a lettuce leaf, then a small handful of Vermicelli Rice Noodles and equal amounts of carrots, cucumber and cabbage. Place on top mint leaves and a couple of tablespoons of Chang’s Crunchy Fried Noodles or Gluten Free Fried Noodles.
- Starting from the bottom, fold the rice paper over the vegetables, roll over and tuck in the sides. Complete by tightly rolling the rice paper into a roll.
- Place onto serving platter or slice in half to reveal colourful vegetables and place into serving bowl. Continue with remaining ingredients.
- To make the sauce, whisk together the ingredients and place into dipping bowl. Serve alongside Summer Rice Paper Rolls.
