SUMMER ROLLS OF VEGETABLES WITH VERMICELLI NOODLES AND PEANUT SAUCE

Ingredients

  • 1 red paprika
  • 1 mango cut into strips
  • 1 carrot
  • 1 cucumber cut into strips
  • 1 shovel cut into thin slices
  • 1 handful of chopped mint
  • Purple cabbage
  • 8-10 sheets of rice paper
  • Peanut butter sauce
  • 4 tablespoons soy sauce
  • 1 tablespoon honey
  • 2 tablespoons rice vinegar
  • 2 tablespoons sesame oil
  • 1 teaspoon chili paste (optional)
  • ½ cup peanut butter
  • Water to rinse

Preparation:

  1. Prepare the peanut sauce by putting all the ingredients in a mini blender and process until you obtain a creamy paste.
  2. Rinse with water to obtain a texture. Reserve.
  3. Put the vermicelli noodles in a bowl and pour enough boiling water over them. Hydrate for 1 to 2 minutes or until soft. Strain and reserve.

Prepare the rolls

  1. Bathe the rice paper sheets in hot water (NOT BOILING) for 15 to 30 seconds, until they are soft, but not completely hydrated.
  2. Place on a board and dry with a cloth or absorbent paper. Distribute the ingredients at the center of the sheet horizontally. Then make a first double from the end closest to the person preparing it, covering the entire mixing, and slowly sliding into you. Fold the left and right ends and rolling it outwards, making sure it is firm and tight.
  3. Reserve on a platter on a damp cloth towel, taking care not to place a roll with the other as they can break.
  4. When serving, cut straight or diagonally each roll and serve accompanied by the peanut sauce.
  5. Enjoy with a glass of Bicicleta Gewüzrtraminer (serve at 10°C). Cheers!