Name: Vegetable rice paper rolls with chilli dipping sauce
Cook time: 60 min
Total time: 60 min
Ingredients: Vegetable rice paper rolls; 50 gram vermicelli noodles; 2 medium (500g) avocados; 1 medium (150g) carrot; 1 bunch garlic chives; 24 small round rice paper wrappers; 3 red radishes, grated; 1 cup (80g) bean sprouts, trimmed; 24 large mint leaves; Chilli dipping sauce; 1/2 cup (125ml) white vinegar; 1 cup (220g) caster sugar; 1 teaspoon salt; 1/4 cup (60ml) water; 1 clove garlic, crushed; 1/2 small (40g) red onion, chopped finely; 1/2 small (60g) lebanese cucumber, seeded, chopped finely; 1 tablespoon chopped fresh coriander leaves; 1 small fresh red chilli, chopped; 1 tablespoon cashews, toasted, chopped

Ingredients

Vegetable rice paper rolls

50 gram vermicelli noodles

2 medium (500g) avocados

1 medium (150g) carrot

1 bunch garlic chives

24 small round rice paper wrappers

3 red radishes, grated

1 cup (80g) bean sprouts, trimmed

24 large mint leaves

Chilli dipping sauce

1/2 cup (125ml) white vinegar

1 cup (220g) caster sugar

1 teaspoon salt

1/4 cup (60ml) water

1 clove garlic, crushed

1/2 small (40g) red onion, chopped finely

1/2 small (60g) lebanese cucumber, seeded, chopped finely

1 tablespoon chopped fresh coriander leaves

1 small fresh red chilli, chopped

1 tablespoon cashews, toasted, chopped

Method

1.Place vermicelli noodles in a bowl of hot water for 10 minutes or until softened; drain well.

2.Thinly slice the avocados. Cut carrot into long thin strips. Cut garlic chives into the same lengths as the carrot.

3.Cover a board with a damp tea towel. Place one sheet of rice paper in a bowl of warm water until softened. Place on tea towel, top with a slice of avocado, some of the carrot, radish, sprouts, a mint leaf, some garlic chives and noodles in the centre of the sheet.

4.Fold bottom half of the rice paper up. Fold in one side; roll over to enclose the filling. Repeat with remaining rice paper sheets and remaining ingredients. Place the rolls on a plastic wrap-lined tray; cover with a damp paper towel and refrigerate until ready to serve.

5.For the chilli dipping sauce, bring vinegar, sugar, salt and water to the boil in a medium saucepan; boil, uncovered, for 2 minutes. Pour vinegar mixture over remaining ingredients in a medium bowl. Cool and serve with rice paper rolls.

The dressing for this recipe can be made a day ahead. The rolls can be made up to four hours ahead. Keep fresh by covering with damp paper towel. Not suitable to freeze. Suitable to microwave.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

Method

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