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
240g Peanut butter, creamy
6tbsp Rice vinegar
6tbsp Light soy sauce
3tbsp Sesame oil
- Shallow fry HARVEST GOURMET® Chargrilled Pieces in corn oil, set aside
- 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.
- 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.
- For Dipping Sauce, combine all ingredients together in a bowl and whisk. Serve together with rice rolls.