These delicious Vietnamese rice-paper spring rolls dressed in Knorr Creamy Sweet Chilli salad dressing make the perfect light yet filling dish for lunch or supper.
- 100g mung beans
- 120g rice noodles, cooked
- 60ml Knorr Creamy Sweet Chilli Salad Dressing
- 40g watercress
- 10 pak choi leaves
- Handful mint leaves, chopped
- 50g peanuts
- 8 Vietnamese rice spring roll wrappers
- 2 limes, to serve
1 In a pot, boil the mung beans in water for 40 minutes to an hour until tender. Drain the excess water.
2 Dress the rice noodles in the Knorr Creamy Sweet Chilli Salad Dressing.
3 Soak the rice paper in cold water to soften, and then arrange the mung beans, rice noodles, watercress, pak choi, mint and peanuts on top. Roll, and fold in the sides to make a spring roll.
4 Serve with fresh lime wedges and Knorr Creamy Sweet Chilli Salad Dressing on the side as a dip.
Top Tip: Mix a few tablespoons of Knorr Creamy Sweet Chilli Salad Dressing into full-cream yoghurt to serve as a delicious dip for fresh veggies or tortilla chips.
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