Red Rice Noodle Summer Rolls with a Crunchy Satay Sauce and a Sweet & Spicy Mango Dipping Sauce

30 MINUTES. SERVES 4

This is another version of my Raw Veggie Summer Rolls recipe, except this one is a little more hearty with the addition of the red rice noodles and the addictive satay sauce. I usually make these for lunch on a warm day or prep a bunch of them and have them in the fridge to pick on throughout the day as a healthy filling snack. I love filling myself up with raw veggies, it is impossible to feel groggy or bloated after this deliciously satisfying meal.

Definitely feel free to add avocado, mango, wakame or any other seaweed to bulk up these rolls even more.

INGREDIENTS

16 rice paper wraps

200g red rice noodles/vermicelli noodles are fine too

1 carrot

1 courgette

1 yellow pepper

2 spring onions

50g alfalfa sprouts

1 avocado/mango (optional)

1/2 cup mango chutney

1 tbs sriracha

2 tbs water

1 garlic clove, grated

thumb size piece of ginger, grated

3 tbs crunchy peanut butter

juice 1 lime

1 tbs soy sauce/tamari

1 tbs mirin

1 tbs maple syrup

S&P to taste

water to loosen

METHOD

1. Firstly prep the noodles as per packet instructions. Rinse under cold water when cooked and put to the side to use later.

2. Prep the filling ingredients. Use a speed peeler to shave stands of your carrot. Chop the courgette into match stick pieces (also known as julienne), do the same with the yellow pepper. Finely slice the spring onions. If you want to add avocado, mango or any other vegetable here, julienne also and set aside ready to use.

3. Prepare the sauces. Simply add all the mango sauce ingredients to a bowl and stir until you have consistency like sweet chilli sauce.

4. For the satay sauce, place all the ingredients in a blender and mix well. Or if you do not have a blender just add them all to a bowl and mix with a whisk, add enough water so that the satay is like a thick sauce.

5. Time to roll. Fill a large bowl (the shallower the better) with warm water, place one rice paper wrap in the water for 3 seconds. Place the wrap textured side down on your counter top or chopping board.

6. Lay two carrot ribbons in the centre of the wrap, you want to make sure that you have enough wrap either side of the ends of the carrot so that it is easy to tuck the sides in as you roll to make a nice tightly secured wrap.

7. Next add a small amount of the courgette, spring onion and yellow pepper. Then a small pinch of the cooked red rice noodles, a small amount of sprouts and drizzle over 1 tsp of the mango dipping sauce.

8. Sprinkle the side of the wrap that is furtherest away from you with black sesame if you like. Then roll like a burrito. With the side of the wrap that is nearest you, fold it over the chopped veggies, pulling it towards you to make sure the roll is as tight as possible. When you have all of the filling contained, fold in the sides of the wrap and roll it away from you on to the side with the black sesame. Keep pulling the wrap tight to make sure everything is secure - not too tight that it will break though!

9. Continue with this method for the rest of the rice paper wraps.

10. Serve with the satay sauce and the remaining sweet & spicy mango sauce.