Crispy Pad Thai Rolls With Peanut Satay Dipping

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Crispy Pad Thai rolls with peanut satay dipping
With a fusion of crisp and refreshing Vietnamese rice paper rolls and hot and saucy Pad Thai noodles. This perfectly balanced dish combines the best elements of two of my favourite South-East Asian dishes in a size perfect for sharing with friends.
I got the idea from @holly_tasteandsee she makes a seafood version of Pad Thai rolls.
πŸ₯’ Peanut oil
πŸ₯’ 100g rice noodles
πŸ₯’ 1 Spring onion
πŸ₯’ 1 Carrot
πŸ₯’ 12 strips Red capsicum (half capsicum)
πŸ₯’ 24 strips cucumber (half cucumber)
πŸ₯’ Rice paper rolls
πŸ₯’ Coriander and mint
πŸ₯’ 1/2 Lime
πŸ₯’ Peanuts to garnish
πŸ₯’ 1 red chilli

Pad Thai sauce
🍯 1 tbsp Soy
🍯 1 1/2 tbsp maple syrup or honey
🍯 2 1/2 tbsp tamarind paste
Whisk all ingredients together.

Peanut dipping Sauce
πŸ₯œ 1/3 cup Crunchy peanut butter
πŸ₯œ 1 tbsp Sriracha
πŸ₯œ 1 tsp Crushed garlic (1 small clove)
πŸ₯œ 1 tbsp Lime (1/2 lime)
πŸ₯œ 1 tbsp Coconut cream
πŸ₯œ 2 tbsp Soy sauce
πŸ₯œ 1 1/2 tbsp honey (Ethnically sourced honey from local beekeepers. If honey isn’t your thing I’ve found organic maple syrup is a great vegan substitute!)
Whisk together and set aside.

Boil noodles for 5 min, drain in a sieve and add Pad Thai sauce, place back on the stove to heat through and then take off heat. I like to cut the noodles in half with kitchen scissors.
Prepare the veggies, dice carrot, slice spring onion, red peppers and cucumbers.
Mix carrot, spring onion into the noodles. They should be quite dry!
Boil some water ready to soak the rice paper wraps in.
Fill a large bowl with warm water. Dip one wrapper into the hot water for 1 second to soften. Lay wrapper flat on a plate.
Lay mint, 4 cucumber slices and 2 capsicum followed by a generous scoop of Pad Thai noodles. Fold the two ends of the wrap over and thefront of the wrap and roll pressing down into the plate lightly to ensure a tight roll.
Soak another wrap and place the roll into the middle and repeat rolling process, you want two layers of wrapper per roll.
Heat the peanut oil in a frying pan about an inch deep and when hot sear the rolls about 30sec each side, lay out onto a paper towel.
Cut in half and garnish with chilli, peanuts, coriander and limes.