1 packet MEET Beef Free Strips
1 packet vermicelli
1 packet round rice paper
1 red capsicum- sliced into long, thin strips
1 cucumber- sliced into thin strips
1 head lettuce- cleaned and dried
Handful of mint & coriander leaves
1 tbsp peanut butter
2 tbsp hoisin sauce
1 tbsp apple cider vinegar
1 garlic clove
Heat some oil in a large skillet over medium-high heat. Add the MEET Beef Free Strips, and pan-fry for 3 minutes or until lightly crispy.
Place the vermicelli in a large bowl, cover with boiled water for 2 minutes, then drain.
Fill a large bowl with warm water. Using 2 sheets at the same time, dip the rice paper into the water, then lay flat onto a large chopping board. Place 1 lettuce leaf on the rice paper, followed by a pinch of vermicelli, capsicum, cucumber, mint, coriander and a few MEET Beef Free Strips. Start to roll the rice paper over the ingredients, folding the sides in tightly like an envelope, then keep rolling firmly. Continue to make 4-5 rolls.
Slice each roll into 4 segments with a sharp knife, and arrange the portions onto a large platter into a Christmas-tree shape.
Combine the dipping sauce ingredients together in a small bowl and whisk until smooth. If the sauce is too thick, add a teaspoon of water until a honey-like consistency is achieved.
Garnish the platter with a few extra mint & coriander leaves, and serve at room temperature.