Sriracha summer vegetable rolls
| Recipe By: | Anda Dlepu |
| Serves: | 4 |
| Prep Time: | 15 minutes |
Ingredients
- fresh basil leaves, to garnish
- 1 Butter lettuce
- Rice Vermicelli
- 2 fresh limes cut into wedges
- 1/2 cup peanuts, toasted and chopped
- 4 tbsp Sriracha sauce
- 1 Mediterranean cucumber, halved and sliced diagonally
- 1 tsp Carrot, peeled and cut into match sticks
- A handful coriander leaves
- 1 Woolworths Vietnamese Crystal Spring Roll Kit
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
- Soak vermicelli in boiling water for 10 minutes.
- Place wrappers in water until they are soft and pliable (approximately 15-20 seconds).
- Lay a wrapper on a chopping board and fill with 1 tablespoon vermicelli noodles, a few pieces of carrot and cucumber, a few slices of avocado, a small handful of noodles and a few lettuce, cilantro and basil leaves in the middle of the moistened wrapper. Drizzle over a squeeze of Sriracha sauce and 1 teaspoon chopped peanuts.
- Fold the bottom half of the wrapper over the filling, pressing down to create a seal, then fold the sides of the wrapper towards the center, tucking in the filling. Gently roll up the wrapper (just like a burrito). Repeat with the remaining wrappers and filling.
- Serve with the dipping sauce on the side and garnish with the lime wedges.
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