Steamed Rice Rolls With Satay Sauce

These steamed rice rolls are perfect to serve as a healthy and fresh entrée, alongside a peanut satay dipping sauce!

Makes 6 rolls for 2 people

Ingredients

50g vermicelli rice noodles

150g mixed vegetables, such as carrots, green beans, thinly sliced cabbage and bean sprouts.

6 sheets of rice paper

1 spring onion

1/2 lemon

Ingredients for the dipping sauce

1 tbsp peanut butter

1/2 tbsp soy sauce

1/4 tbsp fish sauce (optional)

1/4 tbsp rice vinegar

1/2 tbsp garlic paste

A dash of sesame oil

A pinch of salt, pepper and chilli flakes

Instructions

Step 1

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Boil and Soak. Boil 250ml of water and soak the vermicelli rice noodles for 2 minutes. Put aside and start finely slicing the vegetables.

Step 2

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Drain and rinse. Drain and rinse the vermicelli rice noodles with cold water before assembling the rolls.

Step 3

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Soak and roll. In a bowl, add cold water and soak the rice paper lightly (if it is left for too long it will crumble), and start assembling the roll.

Step 4

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Fold and tuck. Fold the sides and tuck the filling in and roll (it takes a lot of practice so the first one might not look very nice but I guarantee it is delicious!)

Step 5

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Bamboo Steamer. With a pan and the Altra Astra bamboo steamer fill it with 1/2 pint of warm water and leave it to simmer until it reaches the boiling point. Cook the rice rolls in the steamer for 3 minutes.

Step 6

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Dipping Sauce. For the dipping sauce, add 1tbsp of peanut butter, 1/4 tbsp fish sauce and rice vinegar, 1/2 tbsp soy sauce and garlic paste. Add a bit of warm water if needed to dissolve. To finish it off add salt, pepper and chilli flakes.

Step 7

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Finish it off. To garnish add the peanut satay sauce, spring onions, a dash of sesame oil and a slice of lemon!