Salad rolls with peanut dipping sauce 🥜🍤
Salad rolls:
6 rice paper wrappers
half of of a 250g pack of rice vermicelli, cooked ing package deal instructions and cooled
18 massive cooked and cooled prawns
Small handful of cilantro leaves
half of cup recent spinach leaves
To assemble:
Fill a dish or sink massive sufficient to suit your rice wrapper flat, with 1” heat water. Enable 1 wrapper to soak for about 10-20 sec till it begins to melt. Take away from water, enable extreme water to drip off, and place in your counter. Place a small handful of noodles within the centre of the wrapper shaping them into an oblong form. High the noodles with spinach, cilantro, and your prawns. Fold the sting closest to you over the filling ensuring it’s tight to the filling, then fold each edges in to create an envelope like form. Proceed to roll the wrapper towards the highest (like a burrito), put aside. Proceed with remaining wrappers one after the other until all rolls are made. Serve with peanut sauce – recipe under.
Peanut sauce:
half of cup clean peanut butter
2 tbsp soy sauce
2 garlic cloves crushed
1 tbsp rice vinegar
Juice of 1 lime (approx 1 tbsp)
1 tsp sesame oil
1 tsp chili garlic (or siracha) sauce
1/eight tsp ginger powder
4-5 tbsp heat water
Place all of your elements minus the water in a bowl. Whisk to mix slowly including 1 tbsp of water at a time till totally integrated an desired thickness is reached. Add your water slowly so that you don’t add to a lot and make your sauce too skinny.
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