RICE PAPER ROLLS

Ingredients

150g vermicelli noodles

Bunch coriander, soaked & chopped

Bunch mint leaves, rinsed & chopped

2 carrots, peeled & grated

200g cabbage, shredded

5 spring onions, topped, tailed & cut lengthways

1 pkt rice paper roll wrappers

Method

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

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

Prepare all other ingredients then add to noodles, mix to combine.

Lay a clean, damp tea towel on the bench.

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 tea towel over roll.

Repeat with remaining wrappers, serve rolls with soy sauce or peanut sauce.