Preparation time: 30 minutes
Cooking time: Nil
80g rice vermicelli noodles
1 medium carrot, grated coarsely
1 medium cucumber, deseeded and finely sliced
1 medium red capsicum, finely sliced
¼ small Chinese cabbage, finely shredded
½ cup coriander leaves
½ cup mint leaves, whole
12 x 22cm rice paper wrappers
1. Soak noodles in boiling water in a large heatproof bowl for 5 minutes; stir to separate strands, then drain. Using scissors, cut noodles into shorter lengths.
2. Place noodles in a large bowl; drizzle with 2 tablespoons of a dipping sauce. Add vegetables and herbs; toss to combine.
3. To assemble rolls, place 1 sheet of rice paper in a medium bowl of warm water until just softened. Lift sheet from water carefully; place on a board covered with a clean tea towel. Place ⅓ cup of mixture across lower part of the wrapper, in a neat horizontal pile. Fold bottom end over, then sides and roll up tightly. Place on a platter. Repeat with remaining rice paper sheets and vegetable filling.
PER ROLL: 140kJ (35cal). Protein 1g. Total Fat <1g. Saturated Fat nil. Carbohydrate 7g. Total sugars 1g. Sodium 10mg. Potassium 105mg. Calcium 20mg. Iron 0.5mg. Fibre 1g.
Recipe sourced from The RECORD