Quick & Easy

Vegetable rice paper rolls with chilli dipping sauce

The perfect starter dish, vegetable rice paper rolls with a sweet and punchy chilli dipping sauce. They also make a great platter of party food, just make sure to have napkins on hand.
Vegetable rice paper rolls with chilli dipping sauce


Vegetable rice paper rolls
Chilli dipping sauce


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.


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