Noodle Summer Rolls
19 Min
Easy
Lovely parcels of noodles with crunchy veg wrapped in a rice wrapper and dunked in a beautiful peanutty sauce! How good do these look?!
Ingredients
4
ingredient_quantity
recipe ingredient
2
packets
Maggi 3 minute Curry Noodles
2
tablespoons
Peanut Butter
1
teaspoon
Gochujang chilli paste
1
tablespoon
Soy Sauce
1
teaspoon
Maggi Liquid Seasoning
1
teaspoon
Sesame Oil
200
g
Rice paper wrappers
8
smalls
lettuce leaves
1
Medium
Cucumber
1
Medium
Red pepper
0.5
bunch
Fresh Coriander
2
g
sesame seeds
1
teaspoon
Gochujang chilli paste
1
teaspoon
Sesame Oil
3
tablespoons
Peanut Butter
1
tablespoon
Soy Sauce
.
Nutrition Value
Carbohydrate
58.08 g
Energy
376.01 kcal
Fat
13.93 g
Fibre
2.63 g
Protein
7.71 g
of which: saturates
2.47 g
Sodium
995.14 mg
of which: sugars
4.46 g
Information per serving
Instructions
19 Minutes
-
Step1
3 MinCook the noodles according to package instructions. -
Step2
5 MinDrain the excess water and add 1tsp gochujang chilli paste, 2tbsp peanut butter, 1tbsp soy sauce, 1tsp liquid seasoning and sesame oil. Mix well and set aside while you finely slice the veggies. -
Step3
5 MinDip rice paper in cold water for 5 seconds and place on a wooden board. Add lettuce, noodles and veggies. Add a few leaves of coriander. Roll tightly. -
Step4
5 MinTo make the sauce combine peanut butter, soy sauce, gochujang and sesame oil. Mix and add water as needed. -
Step5
1 MinServe the spring rolls with a sprinkle of sesame seeds and the peanut sauce.
