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Rice Paper Spring Rolls with Almond Satay Sauce
40 minServes 12Nutri-Score B€€
B
40 min
40 minRice Paper Spring Rolls with Almond Satay Sauce
what you need
Ingredients
rice paper sheets (1 packet)Pantry1 piece
vermicelli rice noodles (cooked and drained)Grains100 g
chicken (cooked, sliced)Meat300 g
cucumber (cut into thin strips)Produce1 piece
avocado (sliced)Produce1 piece
iceberg lettuce (1/3 head, shredded)Produce1 piece
coriander (fresh, chopped)Produce15 g
mint (fresh leaves)Produce10 g
chilli flakes (for the sauce)Spices10 ml
almond butterNuts & seeds60 g
soy saucePantry40 ml- rice vinegarPantry10 ml
lime (half, juiced)Produce1 piece
oat milkBeverages30 ml
per serving
Nutrition
110kcal
- Carbs
- 11 g
- Proteins
- 6 g
- Fat
- 5 g
what you’ll use
Tools
Mixing bowl
Saucepan
Colander
Whisk
step by step
Method
- Step 1
Make the almond satay sauce
- Place the almond butter in a bowl and whisk in the soy sauce, rice vinegar, chilli flakes, lime juice and oat milk, one liquid at a time, to keep a smooth consistency.
- Step 2
Prepare the vegetables
- Cut the cucumber, avocado and iceberg lettuce into thin strips and pick the coriander and mint leaves.
- Step 3
Cook the vermicelli noodles
- Cook the vermicelli rice noodles following the packet instructions, then drain them well.
- Step 4
Set up the rolling station
- Dampen a tea towel and lay it on the bench.
- Pour warm water into a large plate.
- Step 5
Soften the rice paper
- Dip a rice paper sheet in the warm water, then lay it flat on the damp tea towel.
- Step 6
Fill and roll the spring rolls
- Smear a small amount of the satay sauce over the rice paper.
- Arrange the noodles, chicken, cucumber, avocado, lettuce, coriander and mint on top.
- Fold and roll tightly, then repeat with the remaining ingredients.
- Step 7
Serve
- Serve the spring rolls with the remaining almond satay sauce for dipping.
most cooked first