Ingredients
- Rice paper sheets 12
- Spring onions 2
- Medium carrots 2
- Mange tout 100g
- SpinneysFOOD cucumber 4
- SpinneysFOOD organic tenderstem broccoli 125g
- Courgettes 4
- Vermicelli noodles 100g
- Smooth peanut butter 125g
- SpinneysFOOD bottled water 4 tbsp
- Rice vinegar 2 tbsp
- Soy sauce 2 tbsp
- SpinneysFOOD maple syrup 1½-2 tbsp
- Sriracha 1 tbsp
- Thai red curry paste 1 tbsp
- Tamarind paste 1 tbsp
- Sesame oil 1 tsp
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."
Green summer rolls with spicy peanut dip
Vietnamese 45 Mins Prep · 5 Mins Cook
- Dip one sheet of rice paper into water and place it on a clean tea towel.
- 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.
- 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.
- Repeat with the remaining sheets.
- 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.
- Serve the rolls with the spicy peanut dip.