Crisp and vibrant, these Asian-inspired vegetable rolls are irresistible.
- 2 tbsp peanut butter
- 3 tbsp soy sauce
- 2 tbsp rice vinegar
- ½ lime thinly sliced
- 2 tbsp sesame oil
- 1 cucumber, peeled into long ribbons
- 100g red cabbage, shredded
- 1 carrot, cut into matchsticks
- 3 brussels sprouts, chopped
- 1 shallots, chopped
- 1 red pepper, sliced
- 2 garlic cloves, chopped,
- 1 tbsp Rivesci cashew chilli crush, optional
- Salt and pepper
- 8 sheets rice paper, circular
- Salad leaves to serve
- In a bowl, combine the peanut butter, soy sauce, rice vinegar, sesame oil until smooth paste.
- Prepare the cucumber and keep it aside.
- In a wok, over high heat, drizzle some oil and add the red cabbage, carrot, brussels sprouts, shallot, red pepper, garlic, ginger. Sear for two minutes stirring no stop and add the peanut butter mixture. Stir again to combine the sauce with the vegetables for an extra minute or so.
- Remove from the heat and stir in some cashew crush set aside to cool for a few minutes.
- Now build the rolls, one at the time, soak a sheet of rice paper in a bowl of warm water until softened. Remove and place on a kitchen towel to drain the excess water.
- Rapidly, Lay cucumber ribbons in the middle of the rice paper leaving both edges free to fold the rice paper into a spring roll.
- Add some vegetable mixture and roll the paper, folding in the edges toward the centre. Repeat for the remaining mixture.
- Brush each roll with some sesame oil. And keep the rolls in the fridge until required. Serve on a bed of salad leaves, leftover of cucumber ribbons and coriander and extra rayu or cashew crush.