If you are looking for a healthy vegetarian lunch or supper to tickle those taste buds, these fabulous vietnamese vegetarian rice paper rolls with a chilli peanut sauce are a win win every time, 100% vegetarian and can be vegan without the feta. Full to the brim of nutrients, cheap to make and are a great addition if you are doing a meat-free week or day. You can literally put anything in them. I chose cucumber, feta, capsicum, carrots, mint & spinach leaves. Took me 10 minutes to whip up too. So great for those who are time-hungry
1 Carrot, finely chopped into thin lengths
1/2 Cucumber, finely chopped into thin lengths
1/2 Red Capsicum, finely chopped into thin lengths
Half block Feta, sliced
Handful Fresh Mint Leaves
Handful Baby Spinach Leaves
Rice Paper Sheets
2 Tbsp Crunchy Peanut Butter
1/2 Cup Coconut Milk
1 Tsp Chilli Flakes
1 Lime, Squeezed
1. To make the peanut sauce, slowly melt the peanut butter and coconut milk in a small saucepan under a low heat, once fully melted add chilli flakes and lime, season to taste. I like mine quite spicy, but thats optional.
2. Grab a large plate, fill with warm water, soak rice paper sheet until floppy, make sure not too floppy. Then lay it out flat on a dry clean tea towel and pat excess water off.
3. Slowly stack about 4 or 5 strips of the carrot, cucumber, feta, capsicum, mint and spinach into the middle of the rice paper roll (make sure you don’t over stack) and then fold each side into the middle, then the top and toe fold over until you have a little parcel.
4. Repeat step 3 until you have two or three. Carefully cut in half and dip in that sauce