Vegetable Rice Paper Rolls2014-11-25
- Yield : 24
- Prep Time : 10m
- Cook Time : 12m
- Ready In : 22m
- 50g vermicelli noodles
- 2 medium avocados
- 1 medium carrot
- 100g garlic chives
- 24 small round rice paper wrappers
- 3 red radishes grated coarsely
- 1 cup (80g) bean sprouts, trimmed
- 24 large mint leaves
- chilli dipping sauce
- 1⁄2 cup (125ml) white vinegar
- 1 cup (220g) caster sugar
- 1tsp salt
- 1⁄4 cup (60ml) water
- 1 clove garlic, crushed
- 1⁄2 small red onion chopped finely
- 1tbsp finely chopped fresh coriander
- 1 fresh small red Thai chilli, chopped finely
- 1tbsp cashew, roasted, chopped coarsely
Place noodles in medium bowl of hot water for 10 minutes or until softened; drain well.
Meanwhile make chilli dipping sauce.
Thinly slice avocado. Cut carrot into long thin strips. Cut garlic chives into the same lengths as carrot.
Cover a board with a damp tea towel. Place one sheet of rice paper in a bowl of warm water until softened; place on a tea towel. Place a slice of avocado, some of the carrot, radish, sprouts, a mint leaf, some garlic chives and noodles in the centre of the sheet.
Fold bottom half of the rice paper up. Fold in one side; roll over to enclose filling. Repeat with remaining sheets and ingredients. Place rolls on oven tray lined with plastic wrap; cover with damp absorbent paper towel and refrigerate until ready to serve.
Serve with dipping chilli sauce. Chilli dipping sauce. Bring vinegar, sugar, salt and the water to a boil in small saucepan; boil, uncovered, 2 minutes. Pour vinegar mixture over remaining ingredients in medium bowl. Cool to room temperature. MAKES 24