Fresh spring rolls with hoisin satay sauce
Filled fresh spring rolls with hoisin satay sauce.
Delicious fresh spring rolls filled with rice vermicelli, cucumber, carrot, bean sprouts, scallions, and avocado. Serve the spring rolls with hoisin satay sauce. This recipe makes 4 fresh spring rolls. Try cutting them in half for 8 halves to enjoy.
Preparation
Cook the rice vermicelli until done, rinse with cold water and mix with the sesame oil.
Cut the cucumber and avocado into thin strips and cut the spring onion into small rings.
Take a bowl the size of the rice paper and fill it with hot water. Place a rice paper in it, let it soften for 10 to 15 seconds, and then place it on a plate or board.
Place a handful of vermicelli, avocado, carrot, cucumber, bean sprouts, and spring onion in the center of the rice paper. Sprinkle with fresh cilantro and/or fresh mint. Leave 2 cm of space on each side of the rice paper. Fold the sides inward and roll up from the bottom into a roll. Repeat with all the rice paper sheets.
Make a sauce with the hoisin sauce and satay sauce. Garnish the fresh spring rolls with sesame seeds and serve.
Ingredients
- 50 g rijstvermicelli of soe-oen (van mungbonen)
- 1 el sesamolie
- 0,5 komkommer
- 1 avocado
- 3 bosuitjes
- 8 vellen rijstpapier
- 50 g geraspte wortel (julienne)
- 50 g taugé
- 3 takjes verse koriander
- 4 takjes verse munt
- 50 g hoisinsaus
- 75 g Satésaus
- 1 el Sesamzaad
