Vietnamese summer rolls with sugar snaps

Ingredients

Vietnamese summer rolls with sugar snaps

• 50 g rice noodles
• ¼ red sweet pepper
• ¼ yellow sweet pepper
• 2 spring onions

• 

  150 g sugar snaps
• 25 g bean sprouts
• 15 rice paper wrappers

• 

  1 cayenne pepper
• 1 clove of garlic
• 1 shallot
• ½ tbsp sesame seeds
• 2 tbsp soy sauce
• 3 tbsp Hoisin sauce
• 1 tbsp ginger syrup

Preparation method

1. Prepare the rice noodles according to the instructions on the package. Rinse under cold running water. Drain the corn.
2. Slice the sweet peppers and one spring onion into thin strips of 10 cm
3. Fill a bowl with warm water. Quickly dip the rice paper wrapper in water to soften it. Place the rice paper wrapper on a flat plastic cutting board. Place a small handful of sliced vegetables, sugar snaps, bean sprouts and noodles near one edge of the wrapper. Fold the wrapper over the filling. Fold n the sides and continue to roll to the end of the wrapper. Repeat with the remaining rice paper wrappers.
4. Halve the cayenne pepper lengthwise, remove the seeds and finely slice the flesh. Press the garlic and finely chop the shallot. Slice the other spring onion into thin rings.
5. Combine the cayenne pepper with the garlic, shallot, spring onion, sesame seed, soy sauce, Hoisin sauce and ginger syrup. Stir well. Serve the dipping sauce with the summer rolls.