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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1 3/4 | ounce | rice noodles | 1/3 | cup, chopped | organic red cabbage, thinly sliced | 2 | medium | Carrots julienned | 1 | large (2-1/4 per lb, approx 3-3/4\" long, 3\" dia) | Peppers, sweet, red, raw, thin sliced | 1 | cucumber (8-1/4\") | Cucumber, thin sliced | 15 | ounces | rice paper | 1 | cup, sliced | mangoes | 1/2 | cup | cilantro, fresh, chopped | 1 | tablespoon | soy sauce | 1/2 | cup | peanut butter | 1 | tablespoon | coconut sugar | 1/4 | cup | Lime juice, raw - or 1 TBSP |
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Steps
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Sequence
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Step
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| | 1 | Place the noodles in a heatproof bowl and cover with boiling water. Leave for 10 minutes, then loosen the noodles with a fork. Drain and refresh under cool running water. Drain well and set aside to cool slightly. When cool enough to handle, cut into shorter lengths and set aside. | | 2 | To make the peanut dipping sauce, whisk the peanut butter, soy sauce or tamari, coconut sugar, lime juice and ginger together in a small bowl. Add 60 ml hot water and mix until well combined. If the mixture is a little thick, add 1 tablespoon of hot water at a time, until the desired consistency is reached. Set aside | | 3 | Prepare a bowl of warm water to soak the rice paper sheets. Soak one rice paper sheet in the water, for 30 seconds to one minute, until soft. Soften one sheet at a time otherwise they will stick together | | 4 | Lay the softened rice paper sheet on a clean work surface and place a small amount of each vegetable, noodles and mango in the center. Make sure that all the ingredients are facing the same direction and top with the coriander and mint leaves. | | 5 | Lift the side of the rice paper sheet closest to you and fold it over to enclose the ingredients. Start rolling away from you, tucking in the sides as you go to form a tight roll. Place on a serving plate and cover with a damp cloth to keep fresh. Repeat with the remaining rice paper sheets and ingredients. | | 6 | To serve, arrange on the serving plate and serve with the peanut dipping sauce. |
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