HOISIN CRICKET SUMMER ROLLS
Fresh and crunchy cricket goodness. These summer rolls prove to be a little tricky to roll, but once you get the hang of it, you'll be able to smash them out super quick! The savoury Hoisin works perfectly against the light crispy veg.
Time: 30 minutes
Rice Vinegar - 25ml
Hot Water - 25ml
Caster Sugar - 2 1/2 tsp
Salt - 1/2 tsp
Vegetable Oil - 2 tsp Hoisin Sauce - 2 tbsp
Rice Paper Wrappers - 6
Cooked Vermicelli Noodles - 30g
Cucumber - 1/4
Carrot - 1
Daikon Radish - 20g
Mangetout - 20g
Lettuce - 25g
Thai Basil Leaves - 12
Coriander Leaves - 18
Mint Leaves - 18
Sweet Chilli Sauce
PREP THE VEGETABLES | 20 mins
Combine the ingredients for the pickling liquor in a mixing bowl, and whisk until the sugar and salt have dissolved.
De-core the cucumber and cut it into matchsticks. Peel the carrot and radishes, and cut them into matchsticks. Slice the mangetout lengthways. Shred the lettuce.
Add the cucumber, carrot, daikon radish and mangetout to the pickling liquor and turn it all over to wet it all. Set aside at room temperature for 20-30 minutes.
PREP THE CRICKETS | 3 mins
Heat the vegetable oil in a frying pan, then add the crickets and fry for 1-2 minutes, stirring all the time.
Add the hoisin sauce, stir to coat them all, then remove from the heat and allow to cool.
ASSEMBLE THE ROLLS | 15 mins
Set a shallow bowl full of warm water on the counter, and place a clean tea towel next to it.
Working with one at a time, dip a wrapper in the warm water, and let it soak just until soft and pliable - watch it carefully and remove it as soon as it’s softened, or it will break up.
Lay it out flat on the clean tea towel, then place 2 Thai basil leaves, 3 coriander leaves and 3 mint leaves along the lower section of it.
Pick a bundle of veg out of the pickling liquor and squeeze any excess water off it before placing it on top of the herbs.
Put a little shredded lettuce on top of the vegetables.
Put a small handful of the cooked vermicelli on top of the lettuce.
Lastly add a spoonful of crickets, spreading them along the length of the filling.
Lift the bottom of the wrapper up and over the filling, tucking it in under the filling to keep it as tight as you possibly can. Roll it away from you, and when you’re half way, fold the sides in and continue, keeping it tight.
Repeat with the remaining wrappers.
Serve immediately, with dipping sauce of your choice.
Cook this recipe with our Ready to Cook Dried Crickets.