Noodle and vegetable rolls
AWW
5 stars - based on 1 reviews
By Photographed Stuart Scott
Ingredients
- 60g rice vermicelli noodles
- ½ medium carrot (60g), grated coarsely
- ½ small chinese cabbage (350g), shredded finely
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- ¼ cup (60ml) lemon juice
- 12 x 17cm-square rice paper sheets
- 12 large fresh mint leaves
- sweet chilli dipping sauce
- ¼ cup (60ml) sweet chilli sauce
- 1 tablespoon fish sauce
- 1 tablespoon lime juice
Preparation method
Place noodles in medium heatproof bowl, cover with boiling water; stand until just tender, drain. Using kitchen scissors, cut noodles into random lengths.
Place noodles in medium bowl with carrot, cabbage, sauce, sugar and juice; toss gently to combine.
To assemble rolls, place 1 sheet of rice paper in medium bowl of warm water until just softened. Lift sheet from water carefully; place, with one point of the square sheet facing you, on board covered with tea towel. Place a little of the vegetable filling and one mint leaf vertically along centre of sheet; fold top and bottom corners over filling then roll sheet from side to side to enclose filling. Repeat with remaining rice paper sheets, vegetable filling and mint leaves.
Combine ingredients for sweet chilli dipping sauce in small bowl.
Serve rolls with sweet chilli dipping sauce.
Makes 12 rolls.
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