100g vermicelli rice noodles (soaked in hot water for 3 mins and chilled)
2 carrots, julienned
1 small cucumber, julienned
1 red pepper, julienned
¼ small red cabbage, sliced thinly
Handful of fresh mint
Handful fresh coriander
1 small clove garlic
2 tea bags Dilmah Green Tea with Jasmine
2 coriander roots
90g palm sugar
10ml au lac vegan fish sauce
15ml sweet chilli sauce
15ml red wine vin
30ml Elixir of Ceylon Tea - Green Tea with Jasmine
15ml lime juice
Methods and Directions
Prepare vermicelli noodles according to packet instructions.
Whisk all sauce ingredients together and set aside for the flavours to mix.
Prepare rice wrappers, one at a time, according to instructions on the packet. Put rehydrated rice wrappers on a bench.
Start filling the wrapper, but make sure you do not overfill. Put all julienned vegetables and cabbage in a stack at the very bottom. Then a clump of rice noodles, followed by a small piece of lettuce leaf wrapped round the veg below. Put two peach slices on the lettuce and mint leaves on top.
Once you finish with the filling, start rolling like a burrito. Fold sides over and start rolling from the bottom, making sure you hold the filling tightly with your other hand. It takes a few goes to get the knack of it!
Repeat the previous two steps until you’ve run out of filling or/and wrappers. Cut rolls in half and enjoy them fresh, dipped in nam jim.
Dilmah Green Tea with Jasmine Sweet Chilli Nam Jim
Place garlic, tea leaves and coriander roots into a mortar and pestle. Grind and add grated palm sugar.
Add sauces and mix.
Add elixir and lime juice.
Mix together and set aside to enhance the flavours.
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