Red pepper, cucumber and noodle crystal wraps

10 February 2015 - 02:25
By Sunday Times Food Weekly

Red pepper, cucumber and noodle crystal wraps


  • 15ml (1 tbsp) finely chopped pickled ginger
  • 15ml (1 tbsp) sushi vinegar
  • 15ml (1 tbsp) fish sauce
  • 15ml (1 tbsp) sesame oil
  • 200g Chinese noodles of your choice
  • 8 rice-paper wraps
  • 1 cucumber, julienned
  • 2 red peppers, julienned
  • 8 spring onions, julienned


Mix together the ginger, vinegar, fish sauce and sesame oil to make a dressing. Cook the noodles according to instructions. As they come out of the hot water, toss them in the dressing. Allow to cool before cutting into 10cm pieces. Set aside under a clean damp cloth.

Soak each rice-paper wrap in a bowl of hot water for 30 seconds, or until slightly softened. Drain and pat dry. Divide noodles, cucumber, peppers and spring onions between the wrappers, placing the filling on one side of the circle. Fold over the other side, then fold the sides in and roll up into a tight spring roll. Cut in half diagonally and serve with dipping sauce of your choice.

Serves 4