Crispy summer rolls with siracha mayo

Name: Crispy summer rolls with siracha mayo
Total time: 2400 s
Yield: 1-2 servings
Cuisine: British
Ingredients: 4 rice paper sheets; 1 nest of glass noodles; 1/4 carrot shredded; 1/4 Bell pepper sliced thin; 1 garlic clove sliced thin; 1 chilli sliced thin; leaf Fresh coriander; 1/4 onion sliced thin; Water for rice paper; 1 tsp olive oil for brushing; Sesame seeds for garnish; 1 tbs Kewpie mayonnaise; 1/2 tbs siracha

Amy @ames304

#springrolls #ricepaper #crispy

Amy @ames304

#springrolls #ricepaper #crispy

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Ingredients

40mins

1-2 servings

Spring rolls
4rice paper sheets
1nest of glass noodles
1/4carrot shredded
1/4Bell pepper sliced thin
1garlic clove sliced thin
1chilli sliced thin
leafFresh coriander
1/4onion sliced thin
Water for rice paper
1 tspolive oil for brushing
Sesame seeds for garnish
Dipping sauce
1 tbsKewpie mayonnaise
1/2 tbssiracha

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Steps

40mins

1

Boil your noodles for a couple of mins until tender
2

Drain and rinse under cold water to stop cooking process
3

Thinly slice your vegetables
4

Dip the rice paper in some water to soften
5

Add some noodles the veg and sliced herbs to the bottom of the rice paper
6

Roll from the bottom tightly tucking in the sides until it forms a spring roll shape
7

Preheat oven to 200°c
8

Line baking tray with parchment paper
9

Lightly brush some olive oil on the outside of the spring rolls
10

Place on baking tray and top with sesame seeds
11

Bake for 25mins or until crispy
12

Serve straight away with your fav dipping sauce I chose siracha mayo
13

Enjoy!