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
Dipping sauce (optional)
- 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
Method
- 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.
- Place noodles in a large bowl; drizzle with 2 tbs of the dipping sauce. Add vegetables and herbs; toss to combine.
- 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.
- 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.