veggie crispy rolls
188 kcal
yours and ours
crystal'rolls salad bowl
you will need
- itsu veggie crystal'rolls
- 200g rice 'noodles of choice
- cucumber [sliced]
- carrots [thin strips]
- cabbage [shredded]
- spring onion [sliced]
- avocado [sliced]
- red pepper [sliced]
- pickles
- mango [sliced]
- 2 tbsp smooth peanut butter
- 1/2 tbsp sriracha
- 2 tsp honey
- 1 tbsp soy sauce
- 1 tsp sesame oil
- juice of 1 lime
- warm water
- garnish: chopped nuts & sesame seeds
let's get cooking
step 1
pre-heat oven to 200 °C, gas mark 6
step 2
cook the noodles according to the pack instructions, drain & rinse with cold water. set aside.
step 3
while the crystal 'rolls are cooking, add the peanut butter, sriricha, honey, soy sauce, lime juice & sesame oil [for the drizzle] to a medium bowl. add 1 tbsp of warm water & mix using a fork. repeat, adding small amounts of warm water until you reach a drizzable consistency.
step 4
prepare your chosen vegetables. we used carrots, cucumber, avocado & spring onion. you can be creative & use up whatever scraps you have in your fridge; pickled vegetables, cabbage, red pepper & even mango or papaya would make great additions.
step 5
once the crystal 'rolls are cooked, remove from the oven & allow to cool slightly before cutting in half.
step 6
assemble your bowl: add in your noodles & top with the prepared veg. place the crystal 'rolls on top. drizzle with peanutbutter sauce & save the rest for dipping. garnish with toasted nuts & herbs. enjoy!
