To cook rice vermicelli, soak noodles in cold water for 5 minutes. Cook in boiling water for 3-5 minutes. Drain and rinse well. Set aside.
Heat 2 Tbsp of Roasted Garlic Olive Oil in a wok or heavy skillet. Over medium heat stir-fry the ginger and garlic. Add the green onions and bell peppers. Stir-fry until crisp but tender. (Approximately 2 minutes.) Add the peanut sauce and the south west east herbs. Mix thoroughly and remove from the pan.
To soften rice paper wrappers emerge one at a time in warm water for 20 seconds.
Lay on a damp towel and pat away excess moisture with a paper towel.
To assemble fajitas, place 1 piece of lettuce in the centre of each wrapper. Arrange the stir-fried vegetables on the lettuce. Top with 2 Tbsp rice noodles. Spoon 1 tsp of Peanut sauce on top of the noodles.
To create an open fajita fold up the bottom, and roll tightly from one side. Serve immediately with additional peanut sauce for dipping; to hold for 3 - 4 hours in refrigerator, set on a damp towel and cover with a second damp towel.
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