Summer Rolls with Peanut Sauce 

A simple and fresh dinner made super easy using Riverview Farms ready roast pork from Coles supermarkets. These Summer rolls with Peanut sauce are great anytime of the year when I’m pushed for time, but want something quick and delicious. Feel free to substitute the vegetables with whatever you have in the fridge… carrots, wombok, capsicum, avocado are all great but the list is endless! Anything fresh and crunchy works. I would avoid vegetables with high water content, such as tomatoes, as they will make your rolls soggy. These are great to make with your kids too, my girls love it. x

MAKES 16
PREP 30 MIN
COOK 5 MIN

What you’ll need:

16 rice paper rolls
½ bunch mint leaves
100g rice vermicelli noodles
¼ red cabbage, finely shredded
1 continental cucumber, thinly julienned
½ Riverview farms roast pork, crackling chopped & meat cut into batons

Peanut Sauce
1 tsp coconut oil
1 tsp red curry paste
270ml can coconut milk
3 tbs smooth peanut butter
1 tbs kecap manis
2 tsp honey
1 tbs lime juice
¼ cup unsalted peanuts, finely chopped

What to do:

Soak rice noodles in hot water according to packet instructions. Drain well and set aside. 

For the peanut sauce, heat coconut oil in a small saucepan over medium heat. Add curry paste and cook, stirring, for 1-2 minutes until fragrant. Add coconut milk and peanut butter and mix until smooth and combined. Add kecap manis, honey, lime juice, peanuts and stir to combine. Remove from heat and pour into dipping bowl. Set aside. 

Dip 1 rice paper sheet in a bowl of warm water for 5 seconds, then place on a clean work surface. Place 2 or 3 mint leaves in the lower centre of the rice paper at the end closest to you. Top with a little of the noodles, cabbage, cucumber, pork and crackling. Fold in the sides of the sheet and roll up to enclose. Repeat with remaining rolls. 

Serve on a platter with peanut dipping sauce on the side and extra peanuts, crackling and mint leaves.

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