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Rice Paper Rolls with Spicy Peanut Sauce

Rice Paper Rolls with Spicy Peanut Sauce


Rice paper rolls are a healthy alternative to pastry and wheat-based options. Serve with a spicy sauce for a flavour kick.

  • Serves: 4 |
    4 servings
  • Difficulty:

  • Prep Time : 20 mins |
  • Cook Time : 20 mins
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Peanut Sauce
1 Tbsp (15 ml) sunflower oil
1 shallot, finely chopped
1 clove garlic, crushed
2 Tbsp (30 ml) Soy sauce
1 tsp (5 ml) fish sauce
1 tsp (5 ml) chilli sauce
50 g smooth peanut butter
1 C (250 ml) coconut milk

¼ C (60 ml) sunflower oil
2 cloves garlic, crushed
1 onion, finely chopped
300g soy or meat-free mince alternative
2 Tbsp (30 ml) Soy sauce
salt and freshly ground black pepper
500 g oriental stir fry mix 

Rice Paper Rolls
12 rice paper sheets
30 g micro Asian herbs

toasted sesame seeds, for serving

Peanut Sauce
Heat the oil in a frying pan and fry the shallot and garlic until translucent. Add the Soy sauce, fish sauce and chilli sauce and fry for a minute. Add the peanut butter and mix in well.

Add the coconut milk slowly, incorporating with each addition. Adjust the seasoning with salt and pepper.

Heat half of the oil in a frying pan. Add the garlic and onion and fry until the onions have softened. Add the soy or meat-free mince and fry for a few minutes.

Add the Soy sauce and season with salt and freshly ground black pepper.

Heat the rest of the oil in a wok and stir-fry the oriental stir fry mix

Rice Paper Rolls
Heat a large saucepan of water. Place the rice paper sheets in the boiling water, one at a time, for about 5 seconds.

Remove from the water with tongs and lay on a clean, flat surface.

Fill the sheets with micro Asian herbs, vegetables and the  ‘mince’ filling. Carefully roll up and serve with the peanut sauce and toasted sesame seeds.