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Rice Paper Rolls with Peanut Sauce

When someone says “just bring a plate,” make these! Fresh and full of flavour, these rice paper rolls are made with Leaderbrand Ranchslaw and served with a Forty Thieves Peanut Butter sauce.

Prep

20

Cook

15

Serves

12
Recipe by:

Appetise

INGREDIENTS:

For the Rice Paper Rolls
2 cups Leaderbrand Ranchslaw
12 rice paper sheets
Fresh herbs (mint, coriander, or both)
Vermicelli noodles (optional)
1 cup cooked chicken, shredded

For the Crunchy Peanut Sauce
1/3 cup Forty Thieves Crunchy Peanut Butter
1 tbsp soy sauce
1 tbsp lime juice
1 tbsp maple syrup or honey
1 tsp sesame oil (optional)
2–4 tbsp warm water (to thin to desired consistency)
Optional: 1 tsp grated ginger or minced garlic

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METHOD:

  1. Make the peanut sauce: In a bowl, whisk together the Forty Thieves Crunchy Peanut Butter, soy sauce, lime juice, and maple syrup. Add sesame oil and ginger/garlic if using. Gradually whisk in warm water until smooth and pourable.
  2. Prepare fillings: Cook and prepare your chosen protein. Set aside LeaderBrand Ranchslaw, herbs, and cook vermicelli noodles if using.
  3. Assemble the rolls: Lay the softened rice paper on a clean surface. Add a small handful of LeaderBrand Ranchslaw, herbs, noodles (if using), and your chosen protein.
  4. Roll tightly: Fold the sides inward, then roll from the bottom up, keeping the filling tightly packed.
  5. Repeat: Continue with the remaining rice paper sheets and fillings.
  6. Serve: Slice in half and serve with the crunchy peanut dipping sauce.

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