Found this recipe in the August issue of the British edition of The Good Housekeeping Magazine but I skipped some ingredients and made it more spicy.

Preparation time – 40 minutes max. Serves 3-4 (14 rolls)


For the filling – 1 cucumber, 1 yellow pepper, 2 carrots (all julienne), 1 small iceberg lettuce (finely shredded), 14 sheets of rice paper, 100g fine rice noodles

For the sauce – peanut butter wizzed with some water plus soy sauce and lime juice to taste.

Cover the noodles with boiling hot water, cover, set aside for 4 minutes, drain and rinse in cold water.

Meanwhile, cut up the veggies and mix them in a large bowl with the peanut sauce.

Prepare a baking tray with warm water in it. Soak each sheet for 30 seconds. Place a bundle of peanut vegetables and some pasta in the middle, then fold tightly.

Serve with chili sauce.







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