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Summer rolls - detailed recipe.

Ingredients:

• 85 g Vietnamese glass noodles (cook according to package instructions)
• 2 cups bean sprouts
• 1 ripe mango, thinly sliced
• 1 large beetroot, thinly sliced ​​into strips
• 1 fresh red chili pepper, sliced ​​into rounds
• 2 handfuls fresh cilantro (torn by hand)
• 3/4 cup chopped unsalted peanuts
• 2 tsp dark sesame oil
• Juice of 1 lime
• Sea salt
• 20 sheets of rice paper (20 cm in diameter)
• 40 mint leaves

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

rice noodles, mango, beet, chili pepper, lime juice, sea ​​salt flakes, mint, cilantro, Peanut

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Preparation:

Step 1
• Place the glass noodles, vegetables, cilantro, and peanuts in a large bowl. Toss with sesame oil and lime juice to flavor the filling, then season with salt and pepper.
Step 2
• In a large, shallow bowl, pour 3 cups of hot, but not boiling, water. Dip the rice paper sheets one at a time into the hot water for 10 seconds, until softened, then place them on a slightly damp towel.
  
  Rice paper is very delicate; don't soak it for too long, or it will tear. While cooking, keep the sheets covered to prevent them from drying out and curling.
Step 3
• To form rolls, place a sheet of rice paper on a flat surface.
  
  Take a small amount of the glass noodle and vegetable mixture and spread it on the bottom third of the sheet. Use less filling than you think you need, as too much will tear the rice paper. Carefully fold the bottom over the filling. Fold the right and left sides under, then flip once.
  
  Place 2 mint leaves on top, then turn over and roll to form a tight cigar. The mint leaves should be visible through the translucent rice paper. You should have 20 rolls. Place the finished rolls on a plate and cover with a damp towel.

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