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Ingredients

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Pickled Daikon and Carrots Preparation (Prepare ahead)

  • Carrots, cut 1/8" x 4" strips 150.0 g
  • Daikon, cut 1/8" x 4" strips 150.0 g
  • Salt 5.0 g
  • Rice vinegar 100.0 ml
  • White Sugar 200.0 g

Garlic Tofu Preparation

Peanut Butter Dip Preparation

Smoked Chilli and Garlic Dressing Preparation

Rolls Assembly and Serving

  • Vietnamese Rice Paper 20.0 pc
  • Vietnamese Rice Vermicelli 100.0 g
  • Bean sprouts, fresh, soaked in ice water 500.0 g
  • Egg, omelet 5.0 pc
  • Lettuce, green curly 500.0 g
  • Cucumber, cut into 1/4" x 4" sticks 500.0 g
  • Garlic Chives, cut into 4" sticks 80.0 g
  • Peanuts, chopped 250.0 g
  • Pickled Daikon and Carrots
  • Garlic Tofu
  • Peanut Butter Dip
  • Smoked Chilli and Garlic Dressing

Preparation

  1. Pickled Daikon and Carrots Preparation (Prepare ahead)

    30 minutes
    1. In a bowl, mix the vegetables with the salt and leave to marinate for 30 minutes.
    2. Wash several times and completely drain the water.
    3. In a pot, bring the sugar and vinegar to a boil.
    4. Place the drained vegetables in a jar and pour the prepared hot syrup. Seal quickly and cool down completely.
    5. Pickle for at least 3 days.
  2. Garlic Tofu Preparation

    10 minutes
    1. Deep-fry tofu and set aside.
    2. Brown the garlic, then toss with the cooked tofu. Add the Knorr Liquid Seasoning to taste.
  3. Peanut Butter Dip Preparation

    10 minutes
    1. In a pan, heat the oil and add the ginger, garlic and onions.
    2. Add the brown sugar and water, then bring to a boil.
    3. Add the peanut butter, whisk till dissolved, and add the coconut cream.
    4. Season with salt, pepper, and Knorr Liquid Seasoning.
  4. Smoked Chilli and Garlic Dressing Preparation

    3 minutes
    1. Combine all ingredients and mix well together.
  5. Rolls Assembly and Serving

    10 minutes
    1. Soak the Vietnamese Rice Paper for 30 seconds in water.
    2. Remove from water and pat dry.
    3. Arrange all the ingredients and roll up the wrapper. Ensure to roll tightly.
    4. Serve with the peanut butter and smoked chilli and garlic sauces.