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Vietnamese Rice Paper Rolls with Peanut sauce

by Kate Mate (follow)
Kate Mate
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First time making these I wet the rice paper too much and it didn't turn out too good. Still tasty but I've found a way to make them and they are so good. Great all year round.

Preparation Time: 10-15 minutes
Makes: 10-15

For the peanut sauce
1/4 cup peanut butter preferably smooth
1/4 cup water
1 teaspoon of minced garlic
2 tablespoons of tamari
2 tablespoons of lime juice
2 teaspoons of honey
For the rolls
1 packet of Vietnamese rice paper
1 avocado sliced
1 carrot peeled into ribbons
1 red onion thinly sliced
1 packet of washed rocket

Packet if rice paper
These are the rice paper rolls I used, pandaroo brand

Making the rolls
Slice avocado and onion making sure the onion is sliced thinly
For the carrot, use a peeler to remove the skin discarding it and continuing to peel it to make ribbons of carrot
Add some warm water to a bowl and place one piece of rice paper in at a time quickly wetting it on both sides. If it's been in the water too long it will be too soft and very hard to work with. I usually just make sure it's entered the water and it's all wet and turn over straight away, and then straight out.

Rice paper in water
wet the rolls just briefly on each side

Place rice paper on a plate and if you like, which I do, get a second piece of the rice paper and repeat steps for wetting it.
Place second piece of paper on top of the first and you are ready to fill
Place down first slices of avocado, then some carrot followed by onion and rocket

Vege on roll
Add ingredients in the order you like

It's now time to roll. Start by folding in the bottom of the roll and then the sides tucking in the top

Finished roll
One finished roll

Making the sauce
Peanut sauce

Add peanut butter, tamari, lime juice , honey and garlic in a bowl and mix well.
Add in the water about a a tablespoon at a time, keep mixing until it reaches the consistency you want.
If you only have crunchy peanut butter like me, then you can blitz it with a stick blender
Now that everything is ready it's time to eat. I'm not one for double dipping so I like to spread a generous amount of sauce on top.

Roll with sauce on top
Just the way I like it

Just making a few and didn't use all your avocado?
The best way to store half an avocado is to wet some paper towel and place it over the avocado and press in lightly. This works like a new skin and keeps it from browning.
Avocado will be good for later in the day or to be used the next day.

Avocado covered
Avocado will last about a day or two without browning when covered like this.

# Asian
I like this Recipe - 2
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