Summer rolls with satay sauce
Vermicelli rice noodles
75 g, dry
Rice wine vinegar
Fresh red chilli
1 whole, small, deseeded, finely chopped, plus extra, to serve
Rice paper roll wrappers
8 individual, (8 x 10g wrappers)
1 large, cut into matchsticks
1 medium, cut into matchsticks
1 medium, thinly sliced
2 individual, sliced
¼ cup(s), leaves
Smooth or crunchy peanut butter
2 tbs, light variety
- Cook noodles following packet instructions. Drain. Refresh under cold water and drain.
- Combine oil, vinegar, 2 teaspoons juice and chilli in a small bowl. Set aside.
- Fill a large bowl with warm water. Dip 1 rice paper sheet into the water for 10-20 seconds or until just soft. Place on a clean work surface. Top with some carrot, cucumber, capsicum, shallot and coriander. Spoon a little of the chilli mixture over the vegetables. Fold the top and bottom and roll up firmly to enclose the filling. Repeat with the remaining rice paper sheets, carrot, cucumber, capsicum, shallot, coriander and chilli mixture.
- Whisk together peanut butter, soy sauce, agave syrup, remaining juice and 1 tablespoon warm water in a small bowl until smooth. Sprinkle with extra chilli and serve with rolls.