About this recipe:This nice twist of Vietnamese rice rolls is delicious. Makes for a more filling dinner food, rather than a snack. And it's healthy, vegan and easy to add your favourite fillings. For this picture I used a new type of rice paper with sesame seeds in it However, I would recommend using the regular kind, as these were impossible to fold and also impossible to eat!
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:30min › Cook:25min › Ready in:55min
Start by cutting the carrots in thin, long, slices.
Add the toasted seasame oil to a pan on high heat; once hot, add the carrots. Let the carrots fry for about 15 minutes.
Meanwhile, slice the pepper in thin long slices, as well as the squash and onion. Finely chop the garlic.
Add the rest of the veggies to the pan, along with 1 tablespoon of soy sauce and the spices: cayenne pepper, basil, salt and pepper.
Meanwhile, mix up the peanut sauce by combining peanut butter, rice vinegar, brown sugar, chilli flakes and remaining 2 tablespoons of soy sauce. Thin with 2 tablespoons water. Refrigerate until the veggies are done.
Soak the rice paper in warm water one at a time till soft. Add filling, then roll up into a spring roll. Repeat with remaining ingredients and serve.