Rice Paper Wraps
Prep time: 15 minutes
-8 rice paper wrappers
-3.5oz/ 100g vermicelli noodles, cooked according to package
-8 leaves butter lettuce
-1/2 carrot, cut into matchsticks
-1/2 cucumber, cut into matchsticks
-1 handful mint leaves
-1 handful of cilantro leaves
-cooked chicken breast, cut into strips
-cooked shrimp (you will add 1-3 to the wraps)
-grilled tofu, cut into strips
-cooked beef, cut into strips
-ground or stir fry pork, cut into strips
-4tbsp/60 ml peanut butter
-2 tsp/ 10 ml soy sauce (gluten free if needed)
-4tbsp/ 15ml agave or maple syrup
-1 tsp/ 5 ml sesame oil
-1 tsp/ 5 ml sriracha
If you are adding meat or tofu, prepare beforehand to your taste (grill, pan fry, sautéed, stir fried, or baked)
Soak 1 rice paper wrapper in warm water until pliable, 30 seconds to 1 minute.
Using your hands, press the wrapper onto a large plate until it's flat on the plate.
Arrange a small mound of your filling ingredients in the center of the wrapper. Fold the left side and ride side of the wrapper and press down.
Flip the plate 90 degrees and fold the edge of wrapper you over filling, tucking in filling as tightly as possible, then folk in sides and continue to tightly roll until sealed. Repeat for all your rolls.
To prepare the peanut sauce, mix all the ingredients together in a small pot or microwave until combined, then serve with spring rolls. Enjoy!