Ingredients
- 8 sheets rice paper
- a small bunch Thai basil
- a small bunch Moroccan mint
- 1/4 red cabbage, shredded
- 3 avocados, peeled, stoned and sliced
- 1 large carrot, cut into long thin strips with a mandolin
- 1/3 cucumber, cut into long thin strips with a mandolin
- 3 spring onions, shredded
- coriander leaves, to garnish
For the peanut hoisin sauce
- 3 tbsp hoisin sauce, plus extra to serve separately
- 3 tbsp crunchy peanut butter
- 1 tsp rice vinegar
- 1 tsp sesame oil
- 1 clove garlic, crushed
- 1 tbsp salted peanuts, chopped
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Method
Step 1.
First make the sauce. Put all of the ingredients in a small saucepan with 2 tbsp water. Bring to a simmer, stirring occasionally, then add a little more water if needed to make a dipping consistency. Pour into small dipping bowls, top with chopped peanuts and leave to cool.
Step 2.
To make the rolls, dip a rice paper wrapper in a bowl of cold water, then lay it out on a clean chopping board. Add your choice of filling ingredients, then fold over the sides of the wrapper before rolling it up to enclose the filling.
Step 3.
To create the leaf patterns, arrange Thai basil leaves or mint leaves on the rice paper first, then follow with a layer of sliced avocado. Top with the other vegetables before rolling. To create the purple roll, put a layer of red cabbage first before adding the avocado and continuing as before.
Step 4.
Serve the rolls soon after making them, garnished with coriander and with the peanut sauce and some extra hoisin for dipping.
Serves 4
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