Summer Rolls

recipe summer rolls
8 pcs Rice Paper Sheets
200 g Cooked Vermicelli Noodles
200 g Mixed Herbs (coriander, mint, Thai basil, perilla)
200 g Pickled Carrot
160 g Pickled Cucumber
2 carrots cut into matchsticks
2 cucumbers cut into matchsticks
100 g caster sugar
2 tsp salt
150 ml rice wine vinegar
1 birds eye chili
25 g peanut butter
20 g hoisin sauce
30 ml water

Place carrots and cucumbers in two separate mixing bowls, sprinkle with salt, and let sit for 5-10 minutes. Squeeze the cucumbers and carrots to extract the water and drain.

Mix the sugar and vinegar in a pot over low heat and adjust to your own personal taste. Once mixture is completely cold, pour over carrots and cucumbers. Add smashed chili. (This can be made in advance and stored in the refrigerator).

For the dipping sauce, combine the peanut butter, hoisin sauce and water together in a pan on medium heat. Serve hot.

Soak the rice paper sheet in luke warm water. Place a bit of the cucumber, carrot, vermicelli noodles and mixed herbs above the bottom of the rice paper. Roll over half way tightly fold in the sides to the centre and finish through.