RICE AND ROLL RECIPES

Steps:

• In a small saucepan, saute the garlic and pepper flakes in oil for 1-2 minutes or until garlic is tender. Add the water, peanut butter, hoisin sauce and tomato paste; cook and stir for 2-4 minutes or until thickened. Remove from the heat; set aside., For rolls, cook noodles according to package directions. Drain and rinse in cold water; drain well. Add hoisin sauce if desired; toss to coat. In a small bowl, combine the red pepper, cucumber and carrot. Set aside noodles and vegetables., Fill a shallow bowl with water. Soak a rice paper in the water just until pliable, 30-45 seconds (depending on thickness of rice papers); remove, allowing excess water to drip off., Place on a flat surface. Layer vegetables and noodles down the center; top with peanuts and, if desired, cilantro. Fold both ends over filling; fold one long side over the filling, then roll up tightly. Place seam side down on a serving platter. Repeat with remaining ingredients., Cover with damp paper towels until serving. Cut rolls diagonally in half; serve with peanut sauce.

Steps:

• To Prep Combine all of the main ingredients together and mix until well combined. Dip the rice paper into warm water and let absorb slightly before placing on to a work surface. Add a portion of the mixture onto the bottom side of the rice paper and tuck the edge over the mixture. Roll the sides of the rice paper onto the covered mixture and continue to wrap the paper, rolling until the rice paper completely covers the mixture. Repeat this process until all of the mixture has been used up. Place in the fridge for 10-20 mins to dry the skin. To Cook In a large pot with enough oil to deep fry the rice paper rolls, heat over a medium to high heat. Fry the rice paper rolls in batches or one at a time for approx. 5 mins to allow the fillings to cook. Ensure that the heat isn't too high to prevent the rolls from burning. Take further care when frying the rolls too as they will stick together at the start of frying. When the rolls have cooked, remove them from the oil and let them drain on a paper towel or over a rack. To Serve Garnish and serve immediately with our nuoc cham dipping sauce or a dipping sauce of your choosing!