Ingredients
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400 g San remo angel hair pasta
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2 tbsp Fish sauce
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6 pcs Crabsticks washed
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6 pcs Shrimp poached
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1 cup Green ice lettuce
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30 g Cucumber sliced
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1 tbsp Fresh thai basil leaves
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1 tbsp Fresh coriander leaves
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15 g Carrots julienne cut
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½ tbsp Fresh mint leaves
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20 g Avocado
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2 pcs Rice paper
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as needed Warm water
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40 g Lee kum kee hoisin sauce
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40 g Mccormick sriracha sauce
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30 g Water
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1 tsp Green onions chinese cut
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1 tsp Peanuts chopped
Directions
Steps
|
1
Done
|
Toss cooked pasta in fish sauce and set aside. |
|
2
Done
|
Prepare the meat filling and vegetable filling. Set aside. |
|
3
Done
|
Mix dipping sauce and set aside. Place in chiller until ready to use. |
|
4
Done
|
AssemblyDamp rice paper on warm water and lay on a clean surface. |
|
5
Done
|
Generously fill with the meat and vegetable filling. |
|
6
Done
|
Fold in on both end from left and right, and top and bottom. |
|
7
Done
|
Slice in half and serve with dipping sauce. |
