Name: Noodle and vegetable rice paper rolls
Cook time: 25 min
Total time: 25 min
Ingredients: 150 gram rice vermicelli noodles; 2 tablespoon sweet chilli sauce, plus extra to serve; 2 tablespoon chopped unsalted peanuts; 1 1/2 tablespoon chopped coriander; 1 1/2 tablespoon chopped mint; 1 tablespoon lime juice; 12 round rice paper sheets; 1 carrot, peeled, thinly sliced; 1 red capsicum, seeded, thinly sliced; 1/2 avocado, thinly sliced

Noodle and vegetable rice paper rolls

These noodle and vegetable rice paper rolls are a classic Vietnamese crowd pleaser. The trick when making them is to dunk the rice paper just enough so that it is pliable enough to roll, as it will continue to gradually soften.

Makes 12 Item

Cook

25M

Ingredients

150 gram rice vermicelli noodles

2 tablespoon sweet chilli sauce, plus extra to serve

2 tablespoon chopped unsalted peanuts

1 1/2 tablespoon chopped coriander

1 1/2 tablespoon chopped mint

1 tablespoon lime juice

12 round rice paper sheets

1 carrot, peeled, thinly sliced

1 red capsicum, seeded, thinly sliced

1/2 avocado, thinly sliced

Method

1.Place vermicelli in a large, heatproof bowl. Cover with boiling water and set aside for 2-3 minutes until tender. Drain and rinse under cold water. Drain again.

2.In a bowl, combine noodles, sweet chilli sauce, peanuts, coriander, mint and lime juice.

3.Soak one rice paper sheet in a shallow dish of warm water for 10-20 seconds or until soft. Gently place on a clean tea towel. Add a little noodle mixture to the centre of the rice paper and top with carrot, capsicum and avocado.

4.Roll up the rice paper, tucking up the sides to enclose filling. Place the roll under a damp tea towel to stop it drying out. Repeat steps 3 and 4 with remaining ingredients. Serve with sweet chilli sauce.