Rice Paper Rolls

• servings: 10
• active time: 15
• total time: 10

Ingredients

10 sheets of round rice paper

Dried vermicelli noodles

1 cucumber (julienned) /or capsicum

2-3 small carrots (julienned) lettuce leaves - use a lettuce with soft leaves

1/2 cup mint leaves (added/ optional)

1 cup bean sprouts

1 cup coriander (adjust to taste) mango

PEANUT DIPPING SAUCE

1 tosp peanut butter, preferably smooth (crunchy is ok too)

2 tbsp Hoisin Sauce (or white vinegar) (optional)

1 1/2 top lime juice

1/3 cup milk (or water)

1 tbsp minced garlic

Directions

Directions

Plunge the dried vermicelli into boiling water. After three minutes, use a fork to separate the noodles. Cook for a further five minutes. Drain through a colander and rinse with cold water for one minute to wash off gluginess from cooking. Rest the noodles in the colander while still lukewarm so any excess water is absorbed by the noodles.

Dip one sheet of rice paper in hot water (hot, but not hot enough to scald you) and submerge for 4-5 seconds. Then place the sheet on a wet tea towel.

The typical Vietnamese sauce is fish sauce, vinegar, sugar and lemon juice and chilli.