Fresh herbs and veggies, topped with a sweet and spicy walnut paste, are neatly wrapped in rice paper to form a refreshing appetizer or light snack.
- 1 tablespoon olive oil
- 1 onion, finely diced
- 1/4 cup mango chutney
- 4 tablespoons sweet chili sauce, divided
- 1 tablespoon fish sauce
- 1 cup toasted and finely chopped California walnuts
- 1 cup rice noodles
- 8 rice paper wraps
- 1 cup bean sprouts, divided
- 1 cup shredded carrot, divided
- 1 cup sugar snap peas, sliced lengthwise, divided
- 8 cilantro sprigs
- 16 mint leaves
Tip: For a heartier roll, add cooked shrimp, shredded chicken or pork.
- Toasting Walnuts: In large, dry skillet over medium-high heat, toast walnuts, stirring occasionally, until lightly brown, about 1 to 2 minutes; set aside.
- Walnut/Onion Paste: In a large heavy-bottomed pan, heat oil over medium heat. Add onions and sauté until caramelized, about 10 minutes. Add chutney, 1 tablespoon chili sauce and fish sauce and cook another 2 minutes. Transfer to a bowl and add walnuts; set aside.
- In a small sauce pan, bring 3 cups water to a boil and cook rice noodles for 5 to 7 minutes or until al dente. Rinse noodles with cold water and drain. Transfer to a bowl and add remaining chili sauce, stirring to coat noodles.
- To Assemble the Rolls: Fill a medium mixing bowl with 3 to 4 cups hot water. Submerge one sheet of rice paper in hot water until it has softened, about 15 to 30 seconds. Remove and place on a cutting board lined with kitchen towel or damp paper towel. Stretch out rice paper so that there are no folds.
- Place 1 tablespoon of the noodles in the center of rice paper and stretch out to form a small rectangle. Top with 2 tablespoons of walnut/onion paste and 1 tablespoon each of bean sprouts, carrots, snap peas, 1 cilantro sprig and 2 mint leaves.
- Fold bottom end of wrap over the filling and tuck to form a compact log. Fold the ends in and continue to roll into a tight cylinder. Arrange seam side down on platter.
- Repeat steps to make 8 rolls. Serve immediately.