Roasted Capsicum & Shitake Rice Paper Rolls with Creamy Peanut Sauce.



Summer has graced us in Berlin & we are all smiling!!! Last week  the temperature reached 32° and it was HOT!!!! So I decided it was a good idea to  prepare a lunch that required as little cooking over a hot stove as possible! So you have it,` Summer rolls` as the classic Vietnamese rice paper rolls are called here. Summer in a roll! Fresh with the right amount of texture & a little spice.

I love picnics & I think these Rolls are a perfect picnic food! You can make them hours before, throw a damp towel over them & keep them in the fridge until you are ready to go.Perfect under a shady tree with some fun people & a cold beer.


Rice Paper Rolls Ingredients: serves 4 /makes 12 Rolls

12 Rice Papers

250 g  Vermecilli Rice noodles

1/4 cup roasted peanuts chopped into small pieces

1/4 cup fresh mint chopped

1 tsp chili flakes

soy sauce

1 red Capsicum

6 fresh Shitake mushrooms ( you can also use dried Shitake if your market doesn`t have fresh ones, you will need to soak them for 30 mins in cold water,)

Heat the oven to 180° . Wash & cut the capsicum into quarters. Place on a oven tray and brush with Olive oil & sprinkle with salt .I like to crush a garlic clove on the tray to get some garlic flavor in there too.

Cook for 25-30mins, let rest for 5 mins & then place in a plastic bag until cool. This allows you to easily remove the skins.

Meanwhile cut the shitake into very small pieces, fry in some olive oil until browned. Add a teaspoon of soy sauce & cook until evaporated. Place in a small bowl and set aside.

Bring a pot of water to boil & cook the noodles to the packet instruction. Rinse under cold water and drain.It is a good idea to pat the noodles dry with a paper towel as you want to get all the water out.  Place in a bowl and add some soy sauce to season. Add the chopped mint, peanuts & chili flakes.

Cut the capsicum into 12 pieces.

Clear a work surface to lay the papers & the bowls of  ingredients.

I did a cooking course in Hanoi, Vietnam last year & learned such a fabulous tip that has made making these rolls so much better.Most recipes tell you to soak the papers in a bowl of water. I learned that you place the papers under the running cold tap for only 10 seconds, then place on working surface & remove excess water with your hand. I have found this method so much easier to handle the papers & my rolls are not soggy as in previous times.

Place 4  (or you can do more) wet rice papers on the surface. Add the noodle mixture at the bottom of the paper, top the noodles with a slice of capsicum & about a teaspoon of shitake. Don`t add to much to the rolls as they will break. Begin rolling the paper from the bottom pulling it tight as you, fold both sides of the paper into the middle & keep rolling to the top.


This peanut sauce recipe is also fabulous for a hot day as there is no cooking required. I use a food processor but a puree stick would work well too.

Peanut Sauce Ingredients:

1 Tbsp red onion chopped

1 garlic chopped

1 chili

1 Tbsp sesame oil

2 1/2 Tbsp soy sauce

1 1/2 Tbsp fresh lime juice

Blend all these ingredients together until smooth.

Then add..

2 Tbsp Brown sugar or Agave Syrup

1/2-3/4 cup of peanut butter ( If you want the sauce smooth then use a smooth blend or for more texture a crunchy blend).

1/4 cup water

1/4 tsp Cayenne

Blend it all together.


So now you can dip your summer rolls in the creamy Peanut sauce & enjoy!








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