Skip to content
Do you want to verify your address?
If yes, please complete:
To access this new feature, we need to validate your account information to ensure the confidentiality of your metro&moi account.
Enter the postal code where you receive your metro&moi reward cheques so we can validate your identity.
Go back to homepage Go back to homepage

Important

For a better browsing experience, this site has been optimized for Chrome on your device.

Ok
Important!

Are you sure you want to empty your cart?

FREE in-store pickup! Same low prices as the flyer. Shop Now!

Under Ontario law, you must be 19 years of age or over to purchase alcohol products. In submitting your order, you are representing yourself as being of legal drinking age in Ontario. In accordance with AGCO regulations, valid government photo ID will be requested upon pickup. If you are unable to verify your age by presenting valid identification at the time of pickup, all alcohol ordered will be removed from your order. Alcoholic products are available for pickup between 7am and 11pm.
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.
2
3 19 5 1
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 carrots 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
19 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
  • 4
    leaves fresh mint
  • 4
    thin carrots 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
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

Legal Notice

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.

Error

Sorry, an error has occurred. Please refresh the page.

Error

Sorry, an error has occurred. Please refresh the page.