Summer Rolls with Peanut Sauce
Serves 16 people | Prep time 30 mins | Cook time 5 mins
Ingredients
16 rice paper rolls
½ bunch mint leaves
100g rice vermicelli noodles
¼ red cabbage, finely shredded
1 continental cucumber, thinly julienned
½ Riverview farms roast pork, crackling chopped & meat cut into batons
Peanut Sauce
1 tsp coconut oil
1 tsp red curry paste
270ml can coconut milk
3 tbs smooth peanut butter
1 tbs kecap manis
2 tsp honey
1 tbs lime juice
¼ cup unsalted peanuts, finely chopped
Method
1. Soak rice noodles in hot water according to packet instructions. Drain well and set aside.
2. For the peanut sauce, heat coconut oil in a small saucepan over medium heat. Add curry paste and cook, stirring, for 1-2 minutes until fragrant. Add coconut milk and peanut butter and mix until smooth and combined. Add kecap manis, honey, lime juice, peanuts and stir to combine. Remove from heat and pour into dipping bowl. Set aside.
3. Dip 1 rice paper sheet in a bowl of warm water for 5 seconds, then place on a clean work surface. Place 2 or 3 mint leaves in the lower centre of the rice paper at the end closest to you. Top with noodles, cabbage, cucumber, pork and crackling. Fold in the sides of the sheet and roll up to enclose. Repeat with remaining rolls.
4. Serve on a platter with peanut dipping sauce on the side and extra peanuts, crackling
and mint leaves.
Summer Rolls with Peanut Sauce recipe by Hayden Quinn
Riverview Farms Roast Pork
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