Making Time: 20-30 min
Serves: 4-5
| Ingredients: Rice wrap - 4 sheets - Rose Spring roll wraps(from asian/chinese store) Rice noodles - 1 block 1 Lettuce Carrots - grated Cucumber - grated Basil leaves |
Method:
- Boil rice noodles according to instructions on packet.
- Take hot(not boiling) water in a big dish. Take a rice wrap, soak in for a few seconds(till it is soft enough to roll) and place it on another plate. TIP: spray a little oil on this plate to avoid the wrap sticking to the plate.
- Place a lettuce leaf, some carrots, some cucumber and noodles towards one end of the wrap, spread horizontally in a line. Remember you need to be able to roll it. Leave some space at the ends to seal from there.
- Start rolling the wrap tightly. Seal the ends as you go.
- Cut the roll into 3-4 pieces using a sharp knife.
- Arrange the rolls stading up on a plate and serve with a sauce of your choice.
Sauce options
- Stir together lemon juice, oil, vinegar, mustard, soy sauce and brown sugar until the sugar dissolves; set aside.
- Take crunchy peanut butter and dilute it with water, vinegar two spoons, soy sauce 5 spoons or more as needed, cut green chilies into small pieces and add them too; mix and set aside.
