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VIETNAMESE RICE ROLL WITH CHARGRILLED PIECES

  • 40 min
  • Easy
  • 10
  • 300 grams HARVEST GOURMET® Chargrilled Pieces
  • 500 milliliters Corn oil
  • 10 pieces Rice paper sheets
  • 100 grams Butterhead lettuce
  • 50 grams Carrot, peeled, chiffonade
  • 50 grams Japanese Cucumber, chiffonade
  • 50 grams Red bell pepper, chiffonade
  • 10 grams Thai basil
  • 10 grams Mint leaves
  • 100 grams Thin rice vermicelli, cooked
  • 240 grams Peanut butter, creamy
  • 6 tablespoons Rice vinegar
  • 6 tablespoons Light soy sauce
  • 6 tablespoons Honey
  • 3 tablespoons Sesame oil
  • 6 tablespoons Water
Preparation
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.
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