RICE PAPER ROLLS

Ingredients

150 g vermicelli noodles

Bunch coriander, soaked and chopped

Bunch mint leaves, rinsed and chopped

2 carrots, peeled and grated

200 g cabbage, shredded

5 spring onions, topped, tailed and cut lengthways

1 pkt rice paper roll wrappers

Method

Place noodles in a bowl. Cover with warm water, soak 10 minutes then drain.

Meanwhile bring a saucepan of water to boil, add the soaked noodles and cook for 2 minutes. Drain and rinse well with cold water. Tip noodles onto a clean tea towel, pat dry and place in a bowl.

Prepare all other ingredients, add to the noodles and mix to combine.

Lay a clean, damp tea towel on the bench or table.

Fill a large bowl with warm water and place a wrapper in the water for 30 seconds.

Lift out of water and onto the prepared tea towel. Spoon a tablespoon of mixture onto the middle of the wrap, roll twice then fold ends in and continue rolling to form a roll.

Place on serving tray with damp clean tea towel over.

Repeat with remaining wrappers. Serve rolls with soy sauce or peanut sauce.

The recipes in the newsletter are from the Sts P & P 50th Anniversary Cookbook. The recipes come from either our wonderful cooking guru, Mrs Moore, or were donated by members of our community.

Books are now at the bargain price of $10 (and you will receive a bonus tea towel), payable on Qkr!. Books will be sent home with your child once payment has been receipted.