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Ingredients
- 1-2 cups bean sprouts
- 2 carrots, julienned
- 1/2 cucumber, julienned
- 1 red pepper, julienned
- 2 handfuls fresh cilantro, hand-torn
- 3/4 cup chopped unsalted peanuts
- 1 teaspoon chili garlic paste (or to taste)
- 1/2 lime, juiced
- 2 teaspoons soy sauce
- 20 (8-inch) round rice paper wrappers
- 40 basil leaves
Details
Servings 40
Preparation time 15mins
Cooking time 15mins
Preparation
Step 1
Put the vegetables, cilantro and peanuts in a large bowl; toss with chili garlic, soy and lime juice; season with salt and pepper.
Pour 3 cups of hot, not boiling water in a large shallow bowl. One at a time, immerse the rice paper wrappers in the hot water for 10 seconds to soften, then place on a slightly damp towel. Keep them covered while you work to prevent them from drying out.
To form the rolls, lay a rice paper wrapper on a flat surface. Grab a small amount of the cellophane and vegetable mixture and lay it across the bottom third. Carefully fold the bottom of the wrapper up to cover the filling. Fold in the left and right sides, then tuck and roll it over once. Lay 1 basil leaves on top, then tuck and roll it over to close the whole thing up like a spring roll. The basil leaf should show through the transparent rice paper. Arrange the finished rolls on a platter and cover with a damp towel until serving. Cut in 1/2 on a diagonal to serve.
Serve with Peanut Sauce or any dipping sauce desired.
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