Rice Paper Rolls with Chili Sauce

Ingredients

• 2 red chili peppers
• 2 tbsp honey
• 1 tsp Sesame oil
• 125 ml rice wine
• 1 handful sprouts
• 250 g river crab (pre-cooked)
• 8 sheets rice paper (Ø 22 cm)
• 2 tbsp Light soy sauce

Instructions

1. 1.

   Pour glass noodles into a bowl with boiling water and let soak for about 10 minutes until soft. Then drain in a sieve, rinse cold, and cut into ~5 cm pieces with kitchen scissors.

2. 2.

   Rinse Thai basil, shake dry, and pluck leaves. Wash chili pepper, halve, trim, and slice into thin strips. Peel cucumber, split lengthwise, deseed, and julienne. Rinse sprouts and let drain well. Pat river crabs dry.

3. 3.

   Fill a shallow bowl slightly larger than the rice paper sheets with water. Lay a kitchen towel beside it and set another towel ready. Dip each sheet individually in water for about 1 minute to soften. Then lay carefully on the towel and pat dry with the second towel.

4. 4.

   Place the softened rice sheets in the center, layering the prepared ingredients. Drizzle with a little soy sauce. Fold the sides of the paper inwards and roll lengthwise.

5. 5.

   For the dip, wash chilies, slice into fine rings, and mix with honey, oil, and rice wine. Spoon into small bowls and serve alongside the rolls.