Recipe

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.

Mar 29, 2007 2:00pm
  • 1 hr cooking
  • Makes 24
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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

Vegetable rice paper rolls with 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.

Notes

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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