|rice vermicelli noodles|
|500 g||McCain Asian Stir Fry Mix|
|fresh mint — chopped, to taste|
|fresh basil — chopped, to taste|
|fresh lime juice|
|1 tbsp||vegetable oil|
|3||spring onions — chopped|
|1 tsp||fresh ginger — finely chopped|
|1||red chilli — finely chopped|
|1 tbsp||soy sauce|
|1 tbsp||castor sugar|
|1/2 cup||coconut cream|
|100 g||peanut butter|
|20 g||peanuts — roasted and chopped|
For the peanut sauce
Heat the vegetable oil over a medium heat. Add the spring onions and fry until lightly golden. Stir in the garlic, ginger and chilli and cook for another minute. Add the soy sauce and castor sugar and allow to reduce slightly. Add the coconut cream.
Cook for two minutes and then add the peanut butter and peanuts. Stir to combine. Remove from the heat and add fresh lime juice to taste. Set aside.
For the rice paper rolls
Place the rice vermicelli in a bowl and cover with boiling water. Allow to stand for 4–5 minutes. Drain and rinse with cold water. Stir through a few drops of sesame oil and set aside.
Add some vegetable oil to a hot pan and briefly fry the McCain Stir Fry mix from frozen until just cooked. Set aside to cool.
Mix the cooled veggies with the herbs and peanuts, followed by some fresh lime juice. Season to taste and set aside.
Fill a deep bowl with warm water. Dip a rice paper roll in the water briefly. Lay the softened rice paper sheet on a plate and brush with some peanut sauce.
Top with some of the vegetable mix, followed by some of the rice vermicelli. Hold the edge closest to you, fold it over the vegetable mixture, the fold over each side and continue to roll as tightly as possible until you have a compact rice paper roll.
Serve fresh with extra peanut dipping sauce on the side.