Goodfood Travels: Vietnam's Vegetarian Spring Roll Bowls
with Peanuts & Fresh Mint
Cooking time
30 minutes
Servings
2/4
Calories
860 /serving
Goodfood goes global! We’re travelling the world in search of culinary inspiration, and bringing you our best finds. Next stop: Vietnam, where goi cuon, or spring rolls, pop with freshness and crunch. This bowl version, brimming with rice vermicelli and pickled veg, finishes in style with silky peanut sauce.
We will send you:
- 200g Nantes carrots
- 150g Shredded cabbage
- 14g Mint
- 9g Dried mushrooms (porcini or shiitake)
- 30ml Rice vinegar
- 60g Peanut butter
- 225g Rice vermicelli
- 30ml Hoisin sauce
- 30ml Sweet chili sauce
- 25g Chopped peanuts
Contains: Peanuts • Sesame • Soy • Wheat
You will need:
Medium pot
Oil
Salt & pepper (S&P)
Small pan
Small pot (or kettle)
Strainer
Total Fat
27 g
Saturated Fat
4 g
Sodium
1230 mg
Total Carb
135 g
Sugars
29 g
Protein
21 g
Fibre
10 g
Preparation
Boil the vermicelli
- Bring a medium pot of salted water to a boil.
- Off the heat, add the vermicelli; stir gently to separate.
- Cover and let sit for 4 to 6 min. until tender.
- Drain, rinse under cold water and toss with a drizzle of oil to prevent sticking.
Mise en place
- Meanwhile, in a small pot (or kettle), bring 1 cup water (double for 4 portions) to a boil.
- In a small bowl, combine the dried mushrooms and ⅔ of the boiling water. Set aside for 5 to 10 min. to rehydrate.
- Cut the carrots into matchsticks. In a medium bowl, make the pickled carrots by tossing with the vinegar and 1 tbsp of the chili sauce (double for 4 portions).
- Pick the mint leaves off the stems; roughly chop the leaves.
Make the sauce
- In a second small bowl, combine the peanut butter, hoisin, and remaining chili sauce and boiling water.
- If the sauce is too thick, add 1 tbsp water at a time, until thin enough to drizzle.
Warm the mushrooms & peanuts
- Drain and roughly chop the rehydrated mushrooms.
- In a small pan, heat a drizzle of oil on medium.
- Add the rehydrated mushrooms and sauté, 1 min., until beginning to warm.
- Add the peanuts and sauté, 2 to 3 min., until heated through; season with S&P.
Finish & serve
- In a large bowl, combine the vermicelli and cabbage.
- Top with the mushrooms and peanuts.
- Drizzle with the sauce; toss well.
- Divide the vermicelli between your bowls.
- Top with the pickled carrots.
- Garnish with the mint. Bon appétit!
