Rice paper vegetables with peanut sauce

Tue, Sep 4, 2018, 02:00

  • Serves: 4
  • Cooking Time: 30 mins
  • Course: Main Course


  • Ingredients
  • Serves 4
  • For the sauce:
  • 200g peanut butter
  • 50ml tamari
  • 2 tbsp dark brown sugar
  • Juice of 1 or 2 limes, depending on content
  • 2 cloves garlic
  • 2 shallots
  • 400ml coconut milk
  • Chilli powder to taste
  • Salt to taste
  • For the vegetables:
  • 16 rice papers
  • 1 large cucumber
  • 8 spring onions
  • 4 medium carrots
  • 4 small celery sticks from the centre of the head


1. Begin by making the sauce, by placing the peanut butter,tamari, sugar, lime, garlic, shallots in a food processor and whizz until everything is nicely blended. Then add the coconut and give it another whizz to combine all the ingredients. Taste and add salt and chilli to taste. You might need to add more lime juice to cut the richness and bring out the flavours.

2. Prepare all the vegetables by chopping them into long thin strips and lay them in piles on a big serving plate along with a bowl of the sauce.

3. Take a shallow bowl that fits the rice papers snugly and fill with freshly boiled water and allow to cool until it’s comfortable to dip your fingers in.

4. Allow each person to dip a rice paper into the water and leave it for a minute or until it starts to curl and is soft all over. Remove from the water with a tongs, place on a plate, pile a selection of vegetable on top, fold over two ends and and roll up into a round from the other ends. Dip into the peanut sauce and enjoy.