Fresh Noodle and Vegetable Rolls

Ingredients

• 80 g rice vermicelli noodles
• 1 medium carrot, grated coarsely
• 1 medium cucumber, finely sliced
• 1 red capsicum, finely sliced
• 1/4 small Chinese cabbage, finely shredded
• 1/2 cup coriander leaves
• 1/2 cup mint leaves, whole
• 12 x 22 cm rice paper wrappers

Optional – Dipping  Sauce

• 1/2 cup caster sugar
• 2/3 cup water
• 1 chili, halved and sliced (optional)
• 1/4 cup lime juice
• 2 tsp rice wine vinegar
• 2 tsp reduced salt soy sauce

Method

1. Soak noodles in boiling water in a large heatproof bowl for 5 minutes; stir to separate strands, then drain.
2. Using scissors, cut noodles into shorter lengths.
3. Place noodles in a large bowl; drizzle with 2 tablespoons of the dipping sauce.
4. Add vegetables and herbs; toss to combine.
5. To assemble rolls: place 1 sheet of rice paper in a medium bowl of warm water until just softened.
6. Lift sheet from water carefully; place on a board covered with a clean tea towel.
7. Place 1/3 cup of mixture across lower part of the wrapper, in a neat horizontal pile.
8. Fold bottom end over, then sides, and roll up tightly.
9. Place on a platter. Repeat with remaining rice paper sheets and vegetable filling.

Dipping Sauce

1. Combine sugar and water in a small saucepan over low heat.
2. Stir until sugar dissolves. Add chili; bring to the oil.
3. Reduce heat slightly and simmer for 5 minutes.
4. Pour sauce into a heatproof bowl; cool.
5. Stir in remaining ingredients.

Recipe courtesy of Sanitarium’s  ‘Recipe of the Week’  programme