Vietnamese-Alpine fusion recipe: Pfifferling summer rolls with spicy peanut sauce
Wash and peel your carrots and wash the zucchini. Cut the carrots and zucchini lengthwise into stripes (julienne). Brush clean and cut the chanterelles. Wash and chop the coriander. Wash the lettuce and lay out the leafs to dry.
Cook the rice noodles according to the package instruction. When they are ready rinse under cold water and put aside.
Heat up olive oil in a pan and add the chanterelles. Fry them for 4 minutes and deglaze them with the juice of a lime. Turn down the heat and stir in coriander and season to taste with salt and pepper. Put aside.
For the dipping sauce mix peanut butter, sambal oelek, juice of half a lime, grated ginger soy sauce, sesame oil and hoisin sauce together. If the sauce is to thick add a tbsp of hot water (more if needed). Put your spicy peanut sauce into a dipping bowl. Chop roasted peanuts and sprinkle over sauce.
Now soak the rice paper sheets in water according to the package instruction. Top the rice paper sheets with chanterelles, thai basil, carrots, zucchini, lettuce and roll it up. Keep on rolling and enjoy!