20 rice paper wrappers
100g dried rice vermicelli
1 avocado, thinly sliced
1 small Lebanese cucumber, seeded & julienned
1 carrot, julienned or grated
4 spring onions, thinly sliced
15g (1/2 cup) fresh coriander, finely chopped
15g (1/2 cup) fresh mint, finely chopped
Juice of 1 lime
Chili, finely chopped (optional)
Place vermicelli in a bowl, cover with boiling water and leave for 5 minutes or until softened. Place drained noodles in a bowl and add 3 drops of sesame oil, lime juice, chili (if using), mint and coriander. Stir to combine.
Working with no more than 2 rice paper wrappers at a time, dip each wrapper into a bowl of warm water for 10 seconds till softened, then lay flat on a surface. Place a little of each filling onto the wrapper, fold in the sides and wrap up tightly. Repeat with the remaining wrappers. Serve immediately with your favorite dipping sauce or simply a squeeze of fresh lemon juice.
* Rice paper rolls are really versatile and you can change the filling to use your favorite veggies or whatever happens to be in the fridge.
By Georgina White – Simply Sumptuous Foods