Note: If desired, add cooked shrimp or chicken to the wraps for a light entrée.
Ingredients
Peanut Sauce:
1/3 cuppeanut butter
1/3 cupcoconut milk
2 tablespoonslime juice
2 tablespoonssoy sauce
1 tablespoongarlic chili sauce, such as Sriracha or Sambal Oelek
2 teaspoonsfish sauce
2 teaspoonshoney
Salad Rolls:
1red onion, very thinly sliced
4 ouncesrice vermicelli noodles
12rice paper wraps
12 largefresh mint leaves
2 cupsshredded leafy green lettuce
1 cupshredded carrots
1/2English cucumber, cut into matchsticks
1mango, peeled and cut into matchsticks
Preparation
For peanut sauce:
1
Whisk the peanut butter with the coconut milk, lime juice, soy sauce, chili sauce, sugar and fish sauce until well combined; set aside.
For salad rolls:
1
Place onion slices in a bowl and top with ice-cold water. Let stand for at least 30 minutes; drain well. Place the noodles in a bowl and top with boiling water. Let stand for 5 minutes or until softened; drain well. Next, soak a rice paper wrap in hot tap water for 10 seconds or until pliable; carefully transfer to a slightly damp kitchen towel.
2
Arrange a basil leaf just below the center of each the wrap, leaving space on the sides. Top with some lettuce, noodles, carrot, red onion, cucumber and mango.
3
Firmly fold the bottom half of the wrap over the filling, fold in the sides and roll up to completely enclose filling. Repeat with remaining ingredients. Store tightly, covered with plastic wrap for up to 2 hours or until ready to serve. Makes 12 rolls.
4
To serve: cut each roll in half, on an angle and serve with Peanut Dipping Sauce.
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