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Fresh rice paper rolls

Name: Fresh rice paper rolls
Prep time: 30 min
Cook time: 10 min
Ingredients: 80g rice vermicelli noodles; 1 medium carrot, grated coarsely; 1 medium cucumber, deseeded and finely sliced; 1 medium red capsicum, finely sliced; ¼ small chinese cabbage, finely shredded; ½ cup coriander leaves; ½ cup mint leaves, whole; 12 x 22cm rice paper sheets; OPTIONAL - Dipping Sauce¼ cup caster sugar; ⅔ cup water; 1 birds eye chili, halved and sliced (optional); ¼ cup lime juice; 2 tsp rice wine vinegar; 2 tsp gluten free soy sauce, reduced salt

Serves: 12

Prep: 30

Cook: 10

Great as a snack or the perfect gluten free and lactose/dairy free entree to serve to your guests. Packed with vegetables and aromatic herbs, they're low fat and healthy.

Ingredients

80g rice vermicelli noodles
1 medium carrot, grated coarsely
1 medium cucumber, deseeded and finely sliced
1 medium red capsicum, finely sliced
¼ small chinese cabbage, finely shredded
½ cup coriander leaves
½ cup mint leaves, whole
12 x 22cm rice paper sheets

OPTIONAL - Dipping Sauce

¼ cup caster sugar
⅔ cup water
1 birds eye chili, halved and sliced (optional)
¼ cup lime juice
2 tsp rice wine vinegar
2 tsp gluten free soy sauce, reduced salt

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Method

Step 1
Soak noodles in boiling water in a large heatproof bowl for 5 minutes; stir to separate strands, then drain. Using scissors, cut noodles into shorter lengths.
Step 2
Place noodles in a large bowl; drizzle with 2 tbs of the dipping sauce. Add vegetables and herbs; toss to combine.
Step 3
To assemble rolls, place 1 sheet of rice paper in a medium bowl of warm water until just softened. Lift sheet from water carefully; place on a board covered with a clean tea towel. Place ⅓ cup of mixture across lower part of the sheet, in a neat horizontal pile. Fold bottom end over, then sides and roll up tightly. Place on a platter. Repeat with remaining rice paper sheets and vegetable filling.
Step 4
To make dipping sauce, combine sugar and water in a small saucepan over low heat. Stir until sugar dissolves. Add chili; bring to the boil. Reduce heat slightly and simmer for 5 minutes. Pour sauce into a heatproof bowl; cool. Stir in remaining ingredients.