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 Plant Based 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 Plant Based 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.
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