Recipe: Courtesy of Fairmont Pacific Rim Chef David Wong
(Makes 12 Pieces)
Filling
800 g soaked vermicelli noodles
1 cucumber, julienned
250 ml pickled carrots
250 ml pineapple, julienned
½ a bunch of cilantro, chopped
1 head Iceberg lettuce, shredded
Mix together and toss with the marinade
Get daily National news
Marinade
50 ml soy sauce
120 ml sweet soy sauce
100 ml fresh lime juice
20 ml sesame oil
Salt to taste
Siracha to taste
Dip rice wrapper in water and lay flat.
Place vegetable and vermicelli noodle mixture on the wrapper.
Roll tightly.
Repeat and cut rolls in half. Serve with hoisin peanut sauce
Hoisin Peanut Sauce
1 lime leaf
1 stalk of lemongrass
½ chopped onion
1 pc Birds Eye Chili
125 ml water
125 ml hoisin
250 ml peanut butter
Saute the lime leaf, lemon grass, onion and chili. Add liquids and simmer. Strain
Serving Tip
Garnish with roast chopped peanuts and cilantro
Comments
Want to discuss? Please read our Commenting Policy first.