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Rice Paper Rolls with Spicy Peanut Sauce

Rice Paper Rolls with Spicy Peanut Sauce

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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

Filling
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.

Filling
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.