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
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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. |
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5
Done
|
Generously fill with the meat and vegetable filling. |
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6
Done
|
Fold in on both end from left and right, and top and bottom. |
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7
Done
|
Slice in half and serve with dipping sauce. |
