Headquarters road: Rolling farm fields, migrating swans, stinky cows, gag reflex inducing fertilizer being sprayed, no shoulder and almost getting whacked by a few side mirrors...priceless!
Vietnamese spring rolls with spicy peanut sauce.
SERIOUSLY! This is spring in a rice wrap! Make a few and double your peanut sauce recipe so you can enjoy these little babies all week...YUM!
Fresh Fusion Salad Rolls’
The perfect light lunch or supper
1Package Asian Rice Noodles (glass noodles)
4 Sheets Rice Noodle Paper (rounds)
12 cooked prawns
4 large butter lettuce leaves (or other crisp green)
1 large carrot grated
½ cup cabbage grated
1 green onion chopped
¼ cup cilantro chopped
1 tbs rice wine vinegar
1 tbs thai fish sauce
1 tsp hot chili sauce or ½ tsp chili flakes
1 tbs lime juice
Adjust mixture to taste!
2-3 tbs natural peanut butter
½ cup hot water or coconut milk (for a rich sauce)
1 tbs lime juice
½ tbs fish sauce
1 tbs soy sauce
1 tsp hot chili sauce
1 tsp rice wine vinegar
2 tbs cilantro chopped finely.
Mix all ingredients together and whisk until smooth. Add more hot water for desired consistency.
Adjust to taste!
Cook noodles and toss with a few drops of sesame or other oil and set aside.
Combine all other ingredients excluding prawns and lettuce leaves.
Soak 1 sheet of rice noodle paper in hot (just boiled) water until it softens.
Place cooked noodle paper on a flat dishtowel and spread out into a circle (it will be sticky but plyable).
Place 3 prawns in a row down the centre of the sheet.
Place ½ cup noodles on top of prawns
Place 1/3 cup grated mixture on top of noodles.
Place 1 lettuce leaf on top and roll up the paper like a burrito, closing off the ends and making a tight roll.
Repeat with all 4
Dip in fresh peanut sauce and enjoy!