Ingredients:

  • 1 tablespoon olive oil
  • 1 onion, finely diced
  • 1/4 cup mango chutney
  • 4 tablespoon sweet chilli sauce, divided
  • 1 tablespoon fish sauce
  • 1 cup toasted and finely chopped California walnuts
  • 1 cup rice noodles
  • 8 rice paper wraps
  • 1 cup bean sprouts, divided
  • 1 cup shredded carrot, divided
  • 1 cup sugar snap peas, sliced lengthwise, divided
  • 8 cilantro sprigs
  • 16 mint leaves

Tip: For a heartier roll, add cooked shrimp, shredded chicken or pork.

Preparation:

Toasting walnuts:

  1. In large, dry skillet over medium-high heat, toast walnuts, stirring occasionally, until lightly brown for about 1 to 2 minutes and set aside.

Toasting walnuts:

  1. In large, dry skillet over medium-high heat, toast walnuts, stirring occasionally, until lightly brown for about 1 to 2 minutes and set aside.

Walnut/onion paste:

  1. In a large heavy-bottomed pan, heat oil over medium heat. Add onions and sauté until caramelized for about 10 minutes.
  2. Add mango chutney, 1 tablespoon chilli sauce, fish sauce and cook for another 2 minutes. Transfer to a bowl and add walnuts; set aside.
  3. In a small sauce pan, bring 3 cups water to a boil and cook rice noodles for 5 to 7 minutes or until al dente.
  4. Rinse noodles with cold water and drain. Transfer to a bowl and add remaining chili sauce, stirring to coat noodles.

To assemble the rolls:

  1. Fill a medium mixing bowl with 3 to 4 cups hot water. Submerge one sheet of rice paper in hot water until it has softened for about 15 to 30 seconds.
  2. Remove and place on a cutting board lined with kitchen towel or damp paper towel. Stretch out rice paper so that there are no folds.
  3. Place 1 tablespoon of the noodles in the centre of rice paper and stretch out to form a small rectangle. Top with 2 tablespoon of walnut/onion paste and 1 tablespoon each of bean sprouts, carrots, snap peas, 1 cilantro sprig and 2 mint leaves.
  4. Fold bottom end of wrap over the filling and tuck to form a compact log. Fold the ends in and continue to roll into a tight cylinder.
  5. Arrange seam side down on platter. Repeat steps to make 8 rolls.
  6. Serve immediately.