Vietnamese Rice Roll with Chargrilled Pieces

  • 0:40 TIME
  • 10 Portions
  • easy

Method

INGREDIENTS

300g HARVEST GOURMET® Chargrilled Pieces

500ml Corn oil

10pcs Rice paper sheets

100g Butterhead lettuce

50g Carrot, peeled, chiffonade

50g Japanese Cucumber, chiffonade

50g Red bell pepper, chiffonade

10g Thai basil

10g Mint leaves

100g Thin rice vermicelli, cooked

 

DIPPING SAUCE:

240g Peanut butter, creamy

6tbsp Rice vinegar

6tbsp Light soy sauce

6tbsp Honey

3tbsp Sesame oil

6tbsp Water

  1. Shallow fry HARVEST GOURMET® Chargrilled Pieces in corn oil, set aside
  2. Dip one rice paper sheet into water for 1-2 seconds to soften, lay it flat on a chopping board. Place butterhead lettuce flat on the softened rice paper.
  3. In a row across the centre, place HARVEST GOURMET® Chargrilled Pieces, carrot, cucumber, pepper, Thai basil, mint, vermicelli, leaving about 2 inches uncovered on each side. Fold uncovered sides inward, then tightly roll the rice paper. Repeat with remaining ingredients.
  4. For Dipping Sauce, combine all ingredients together in a bowl and whisk. Serve together with rice rolls.