| Created by | Spinneys |
| Prep time | 45 minutes |
| Cook time | 5 minutes |
| Serves | 6 |
| Cuisine | Vietnamese |
| Diet | Family Friendly |
| Preparation | Moderate |
Nutrition (per serving)
| Calories | 305 |
| Fat | 11.7g |
| Saturates | 0.2g |
| Protein | 5.7g |
| Carbs | 43.9g |
| Sugars | 2.9g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDF1
Dip one sheet of rice paper into water and place it on a clean tea towel.
2
Peel and julienne the carrot, mange tout, cucumber and courgette. Cook and cool the vermicelli and finely chop the spring onion. Place a teaspoon of each on top of the rice paper sheet.
3
Fold one end of the rice paper sheet over the filling. Then firmly roll up from one side, leaving the top of the roll open.
4
Repeat with the remaining sheets.
5
To make the spicy peanut dip, whisk together the spinneysFOOD Smooth peanut butter, the water, rice vinegar, soya sauce, honey, sriracha, Thai red curry paste, tamarind paste and the sesame oil, until smooth and creamy.
6
Serve the rolls with the spicy peanut dip.
