Vietnamese Wraps

Ingredients:

• 6-8 each rice paper wraps
• Lettuce leaves of choice (I have used romaine for the demo)
• 1/2 medium red bell pepper sliced into strips
• 1/2 medium yellow bell pepper sliced into strips
• 2 medium carrots finely cut into juliennes
• 1/2 medium cucumber cut into juliennes
• 1/2 cup red cabbage cut into juliennes
• Handful of fresh mint or cilantro chopped

Method:

1. Thinly slice all the veg into thin strips
2. Have all the fillings ready and set up a plate or tray to roll the spring roll in.
3. In a deep plate, pour some warm water. Soak a sheet till it softens, place it on the tray.
4. Gather all the fillings and place it on the bottom half of the circular sheet, in the middle. Fold the left and right ends towards the middle
5. Slowly work your way upwards, forming a tight roll
6. For the sauce, Mix together soy, peanut butter, honey and sriracha
7. Can also be served with pudina chutney
8. Can be served with chili oil

Recipe for Chili Oil:
Place Sichuan Chili flakes or any other chili flakes in a bowl. In a saucepan heat up oil on medium high and any spices such as star anise, cinnamon, bay leaf. At the ideal temperature, tiny bubbles will release from the spices. Maintain this heat for 15-20 mins and pour over the chilli flakes.