Recipe developed by: Adele Buettner
These fresh rolls and flavourful dipping sauce are fun to make and easy to share. Use as an appetizer, side dish or lunch time treat.
Blend all the sauce ingredients until smooth. Garnish with chopped peanuts.
In a medium pot of boiling water, cook noodles for 2 minutes. Drain and cool under cold water.
In a large, shallow bowl of hot water, dip the rice paper wrappers one at a time for 15 to 20 seconds. Gently shake off and place on flat work surface.
Arrange ingredients horizontally along the bottom 1/3 of the rice paper, careful not too overstuff. Generously drizzle the peanut mustard sauce over the filling.
Carefully pull up the bottom of the roll and roll over the filling. Fold down the two ends and roll to form a tight tube. Set aside, seam side down. Best served fresh. Wrap rolls individually with plastic wrap and refrigerate if not serving immediately.
Serve with remaining dip.
Can add shrimp, chicken or pork to the rolls, just reduce the amount of other ingredients in efforts to not overstuff the roll.
Serving Size 1 roll
Servings 10
- Amount Per Serving
- Calories 200
- % Daily Value *
- Total Fat 8g13%
- Saturated Fat 1.5g8%
- Cholesterol 0mg
- Sodium 270mg12%
- Total Carbohydrate 27g9%
- Dietary Fiber 2g8%
- Sugars 4g
- Protein 7g15%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Blend all the sauce ingredients until smooth. Garnish with chopped peanuts.
In a medium pot of boiling water, cook noodles for 2 minutes. Drain and cool under cold water.
In a large, shallow bowl of hot water, dip the rice paper wrappers one at a time for 15 to 20 seconds. Gently shake off and place on flat work surface.
Arrange ingredients horizontally along the bottom 1/3 of the rice paper, careful not too overstuff. Generously drizzle the peanut mustard sauce over the filling.
Carefully pull up the bottom of the roll and roll over the filling. Fold down the two ends and roll to form a tight tube. Set aside, seam side down. Best served fresh. Wrap rolls individually with plastic wrap and refrigerate if not serving immediately.
Serve with remaining dip.
Can add shrimp, chicken or pork to the rolls, just reduce the amount of other ingredients in efforts to not overstuff the roll.
