Searching for that perfect sharing dish? Look no further. I’ve served this Pan-Asian dish many times and it’s always been a huge success; the conversation flows, fingers get sticky and the sounds of contented murmurs as your guests tuck into their own creations is sublime.
For the filling
2 nests of glass (mung bean) noodles
10 rice paper rounds, 22cm (9in) in diameter
½ red (bell) pepper, thinly sliced into strips
1 carrot, thinly sliced into strips
⅓ cucumber, de-seeded and thinly sliced into strips
3 spring onions (scallions), halved and thinly sliced into strips
1 round lettuce, thinly sliced into strips
¼ cup Thai basil leaves (or use regular basil), thinly sliced into strips
For the peanut sauce
2 Tbsp sesame seeds
½ Tbsp oil (vegetable, groundnut or coconut)
3 Tbsp finely diced onion
1 garlic clove, finely chopped
1 tsp dried chilli flakes
2 Tbsp light soy sauce
3 Tbsp smooth peanut butter
1 Tbsp sesame oil
1 Tbsp muscovado sugar (or use maple syrup, agave syrup or brown rice syrup)
3 Tbsp water
Put the glass noodles into a large bowl, pour over boiling water and leave to soak for 3–5 minutes. Once the noodles are soft, drain and set to one side.
Now make the sauce. Place a wok over a medium-low heat; ensure it is completely dry by wiping with kitchen paper before you start. Add the sesame seeds and slowly toast for 2–3 minutes, or until they have turned golden brown. Transfer to a plate and allow to cool. Add the oil to the wok and fry the onion, garlic and chilli flakes over a medium heat until softened, then add the remaining sauce ingredients, including the toasted sesame seeds. Mix well and simmer for 1 minute. Remove from the heat.
To assemble the rolls, soak a rice paper round in warm water for 20–30 seconds, or until soft and pliable. Shake off the excess water and lay flat on a clean work surface or large plate. Arrange your desired fillings in a line in the bottom third of the rice paper round and drizzle with peanut sauce. Fold the bottom third of the rice paper over the filling, then fold the loose side edges over the top before continuing to roll until you have a tightly wrapped parcel of deliciousness.
To enjoy this as a sharing dish, place all of the prepared ingredients in the centre of the table and invite your guests to dip and roll their own, filling with their personal choice of vegetables and sauce.
