Fresh Rice Paper Rolls

The ultimate no cook dinner or lunch box fare. Fresh rice paper rolls are always a winner with the kids and adults alike. A great way to encourage and teach healthy food preparation for older kids.

Prep time 20 | Cook time 10 | Total time 30 | Servings makes 20

INGREDIENTS

Dipping sauce:

60 ml (¼ cup) sweet chilli sauce

1 tablespoon lime juice

100 g (3½ oz) dried rice vermicelli

½ green mango, julienned

1 small Lebanese (short) cucumber,seeded and julienned

½ avocado, julienned

4 spring onions (scallions), thinly sliced

½ cup Vietnamese chopped mint leaves (regular fresh mint is fine too!)

1 tablespoon sweet chilli sauce

2 tablespoons lime juice

20 ricepaper wrappers

METHOD

1. To make the dipping sauce, mix together the chilli sauce and lime juice.
2. Place the vermicelli in a bowl, cover with boiling water and leave for 5 minutes, or until softened. Drain, then cut into short lengths.
3. Put the vermicelli, mango, cucumber, avocado, spring onion, coriander, mint, sweet chilli sauce and lime juice in a bowl and mix together well.
4. Working with no more than two rice paper wrappers at a time, dip each wrapper in a bowl of warm water for 10 seconds to soften, then lay out on a flat work surface.
5. Put 1 tablespoon of the filling on the wrapper, fold in the sides and roll up tightly. Repeat with the remaining filling and rice paper wrappers.
6. Serve immediately with the dipping sauce.

Note: Ensure the rice paper rolls are tightly rolled together or they will fall apart while you are eating them. These rolls can be made 2-3 hours ahead of time - layer the rolls in an airtight container between sheets of greaseproof paper or plastic wrap, then store in the refrigerator.

Enjoy x

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