Pomelo Salad Rolls

🧂 Ingredients

• 20 rice paper sheets
• 1 large pomelo

  peeled, membranes removed, fruit separated into small pieces
• 2 medium carrots

  very thinly sliced or cut into small batons
• 2 Japanese or Lebanese cucumbers

  julienned
• 4 scallion greens

  cut into thin strips
• 1 small bunch mint

  leaves removed from the stalks and left whole
• 1 small bunch basil

  leaves removed from the stalks and left whole (see note)
• 1 tsp vegetable oil
• 1 tbsp sesame oil
• 3 cloves garlic

  minced
• 1 small shallot

  minced
• 3 tbsp hoisin sauce
• 1 tbsp soy sauce
• 2 tbsp peanut butter

  natural (peanut-only) variety - see note
• 1 tbsp water
• 1 tbsp lime juice
• 1-2 tbsp chili sauce

  (optional)
• crushed peanuts

  to serve

Instructions

• 1 Soak two rice paper sheets in very warm water until they're fairly soft. Remove
  them from the water, let the excess water drip off, and lay them down on top of
  each other on a plate or other flat surface.
• 2 Lay some mint and basil down in a line in the center of the rice paper sheets.
  Spoon some pomelo over this, then top with carrots, cucumber, and scallion
  greens.
• 3 Fold the salad roll up like a burrito (i.e. fold up the two ends near the line
  of filling, then fold up one long side, then the other). The stickiness of the
  rice sheets should hold everything together well.
• 4 Set the finished roll aside and repeat the process with all the remaining
  ingredients. Once you've finished all of the rolls, set them aside for 5-10
  minutes to ensure that they're well-sealed.
• 5 Heat the oils in a small frying pan or wok over medium-high heat. Add the garlic
  and shallots and fry for about 1 minute.
• 6 Remove the pan from the heat source and add the hoisin sauce, soy sauce, and
  peanut butter, and stir together. Pour the mixture into a small bowl and add the
  water and lime juice. You can mix the chili sauce in if you like, or serve it
  alongside this sauce.
• 7 Serve the rolls with the hoisin-peanut sauce, chili sauce, and crushed peanuts.

Nutrition Info