Cripy Rice Paper Rolls with Knife-Cut Noodles 🍚
These easy rice paper rolls are so crunchy on the outside and soft and chewy on the inside. These are filled with spring onion and gooey mozzarella, then dipped in a spicy peanut sauce, they're the ultimate comfort snack and perfect for sharing...or for a late-night craving.
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Cooking time: 15-20 minutes
Serves: 1-2 people
Ingredients:
- Rice paper sheets
- 200g Chilli Chan's Knife-Cut Noodles (Vegan Sesame & Soy flavour or XO Mushroom flavour)
- 3-4 spring onions, chopped
- 100g mozzarella, shredded
- 1 tbsp sesame oil
- 1 tbsp Chilli Chan's crispy chilli oil
- Sesame seeds, for garnish
- Peanut butter
- Hoisin sauce
Peanut sauce:
- 2 tbsp peanut butter of your choice
- 1 tbsp hoisin sauce
- 1,5 tbsp hot water
Instructions:
- Cook the noodles for 3 minutes, then rinse under cold water to stop the cooking process.
- Stir-fry the noodles with sesame oil, add the sesame soy sauce packet from the noodle box and add in crispy chilli oil for some spice.
- Lightly wet a rice paper sheet, add in the noodles, spring onion, and cheese, then wrap tightly. Wrap a second time to prevent tearing.
- Pan-fry the rolls on both sides until they are golden brown and crispy.
- Mix together the peanut sauce and crispy chilli oil for the dipping sauce.
- Sprinkle some sesame seeds on top of the rolls and enjoy!