Summer rolls with satay sauce
3
Points®
Total time: 23 min • Prep: 20 min • Cook: 3 min • Serves: 8 • Difficulty: Easy
These tasty Vietnamese-inspired snacks couldn’t be simpler to make.
Ingredients
Rice Noodles, dry
75 g, vermicelli
Carrots, raw
1 medium
Cucumber
1 individual, extra large
Peppers, all types
1 medium, yellow or orange
Spring Onions
2 medium
Coriander, fresh
1 tablespoon(s)
Vegetable Oil
1 tablespoon(s)
Longdan Vietnamese Rice Paper
8 individual
Rice Wine Vinegar
½ tablespoon(s)
Lime Juice, Fresh
1½ tablespoon(s)
Chilli, green or red
1 individual
Peanut butter powder
12 g
Soy Sauce
½ tablespoon(s), light
Agave Syrup
2 teaspoon(s), level
Instructions
1
Cook the noodles to pack instructions, then cool under cold running water and drain.
2
Carefully fill a shallow bowl with hot water and dip a wrapper into the water until pliable. Transfer the wrapper to a board and place one-eighth of the noodles, vegetables and coriander in a line on one side of the wrapper, leaving a 3cm border at the top and bottom.
3
Mix the oil, rice vinegar, one-third of the lime juice and the chilli together, then spoon a little over the vegetables. Fold the top and bottom of the wrapper over the ends of the vegetables, then roll the vegetables up in the wrapper and set aside. Repeat with the remaining wrappers.
4
In a small bowl, mix the PBfit with 11⁄2 tablespoons cold water, soy sauce, agave syrup and remaining lime juice, and serve alongside the rolls for dipping.
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