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Rice Spring Rolls with Peanut Sauce https://www.metro.ca/userfiles/image/recipes/rouleaux-printemps-sauce-arachide-3180.jpg PT18M PT04M PT22M
Soak vermicelli in very hot water for 8 min. Drain and set aside. Soften rice cakes, one at a time, in warm water. In the centre of each, place shrimp, mint leaves, carrot sticks, vermicelli and shredded lettuce. Fold edges over and roll up. Set aside. In a small pan, mix remaining ingredients together. Cook on medium heat until peanut butter is completely melted. Serve rolls with peanut sauce.
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1 oz (30 g) rice vermicelli 2 6 in. (15 cm) rice spring roll wrappers To taste cold-water shrimp 4 leaves fresh mint 4 thin carrot sticks 1/4 cup (60 mL) shredded lettuce 2 Tbsp. (30 mL) peanut butter 4 tsp. (20 mL) rice vinegar 4 tsp. (20 mL) water 1 Tbsp. (15 mL) soya sauce 1 tsp. (5 mL) sesame oil 1 tsp. (5 mL) brown sugar 1/2 tsp. (2 mL) minced garlic
Rice Spring Rolls with Peanut Sauce

Rice Spring Rolls with Peanut Sauce

Rate this recipe
6 Votes
  • Gluten-free
  • Lactose-free
2
rolls
0:18
Preparation
0:04
COOKING
0:22
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 1 oz
    (30 g)
    rice vermicelli
  • 2
    6 in. (15 cm) rice spring roll wrappers

  • To taste cold-water shrimp
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  • 4
    leaves fresh mint
  • 4
    thin carrot sticks
  • 1/4 cup
    (60 mL)
    shredded lettuce
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    PRODUCT OF ONTARIO OR MEXICO PRODUCT OF U.S.A. SELECTED VARIETIES


    SEEDLESS CUCUMBERS

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    $1.49 ea.

    PRODUCT OF ONTARIO, CANADA No. 1 GRADE GREEN OR RED LEAF LETTUCE PRODUCT OF ONTARIO


  • 2 Tbsp.
    (30 mL)
    peanut butter
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    SELECTED VARIETIES


  • 4 tsp.
    (20 mL)
    rice vinegar
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    IRRESISTIBLES EXTRA VIRGIN OLIVE OIL OR ORGANICS BALSAMIC VINEGAR

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    500 ml SELECTED VARIETIES


  • 4 tsp.
    (20 mL)
    water
  • 1 Tbsp.
    (15 mL)
    soya sauce
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  • 1 tsp.
    (5 mL)
    sesame oil
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  • 1 tsp.
    (5 mL)
    brown sugar
  • 1/2 tsp.
    (2 mL)
    minced garlic
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Imprimer ma sélection

Preparation

Soak vermicelli in very hot water for 8 min. Drain and set aside.

Soften rice cakes, one at a time, in warm water. In the centre of each, place shrimp, mint leaves, carrot sticks, vermicelli and shredded lettuce. Fold edges over and roll up. Set aside.

In a small pan, mix remaining ingredients together.

Cook on medium heat until peanut butter is completely melted.

Serve rolls with peanut sauce.

Source : Metro

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Gluten-free recipes

Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.

Lactose-free recipes

Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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