PEANUT & VEGETABLE RICE-PAPER WRAPS

Ingredients

12 sheets vietnamese rice paper a few sprigs coriander leaves, to garnish 1 handful of mint, washed and torn peanuts, roughly chopped 125 g tenderstem broccoli, packet 120 g mange touts, sliced 75 g cooked rice noodles 115 g asparagus, halved 5 Spring onions, sliced julienne 3 tbls lime juice 1 tbsp rice vinegar 2 cloves garlic, crushed 1/2 cup organic peanut butter 1/2 cup sweet and sour sauce 1/3 cup green tea with jasmine 3 tsp fish sauce 1 fresh red chilli, finely chopped for serving 4 tsp brown or treacle sugar

Cooking Instructions

To make the filling: Steam the vegetables for 5 minutes, or until tender crisp. While still warm, toss through the marinade. Soak the fine noodles in boiling water for 10 minutes or until soft. Drain very well then mix with the marinated vegetables. Add the salad onion.

To assemble: Soak the rice-paper wrappers in a shallow dish of hot water until soft. Place on a clean tea towel and pile a few herbs in the middle. Add a generous spoonful of the filling, before folding over the sides and rolling up. Chill or keep moist with crumpled damp greaseproof paper until ready to serve. Sprinkle the peanut sauce with the chopped peanuts and serve on the side for dipping – if it seems too thick, thin it down with a little more tea.

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