Ingredients
For the dip
- 1/2 cup creamy peanut butter
- 1 tbsp sugar
- 2 tbsp hoisin sauce
- 1 tbsp soy sauce
- 1 small garlic clove – (pounded)
- 1 tbsp sesame oil
- 2–3 tbsp lime juice
- 1/4 cup water
- 2 bird eye chili -pounded (optional)
For the roll
- Rice paper
- 150g Chicken fillets – cut into strips and season sprinkle with some salt and pepper before searing/pan frying.
- 15 Prawns – Steam/pan fry
- 2 eggs – Beaten, season with salt and pepper. Fry into an omelette and cut into strips
- 1 small bundle of glass noodles – Soak in hot water. Add a fat pinch of salt into the hot water.
- Lettuce – Shredded
- Leek – Shredded
- Cilantro
- Mint leaves
- Basil leaves
Instructions
For the dip
- Combine all ingredients in a medium mixing bowl. Stir until well combined, adding more water to thin the sauce if necessary.
- Garnish with chopped peanuts before serving.
For rolls
- Dip one rice paper wrapper into warm water. Cold water works too, however it is faster, if we use warm water.
- Shake off excess water. Place a slice of chicken, prawn, omelette strip, glass noodles and all the vegetable and herbs in the center of rice paper and wrap like a spring roll.
Notes
The bird eye chili is only necessary if you prefer your sauce to be hot. It would still taste incredible without it!
Nutrition
- Serving Size: 6
- Calories: 290
- Sugar: 7g
- Sodium: 419mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 112mg