Five-minute Rice Paper Rolls

Debbie is off to Vietnam very soon and just loves this quick and simple recipe for Rice Paper Rolls, a light snack perfect for summer days.

8 round rice paper wrappers
100g rice vermicelli
1 carrot, shredded
1 red capsicum, finely sliced
hand full crush cashew nuts
3 spring onions, finely sliced
Handful Asian basil, finely chopped
Handful coriander, finely chopped
Splash of soy sauce
Prawns, cooked chicken, beef or pork as preferred

Soak vermicelli as directed on packet, drain and add a little soy sauce to taste
Mix vegetable and herbs in bowl and slice meat into bite-sized pieces.
Soften a rice paper wrapper, in warm water – it doesn’t take too much to make them pliable, so don’t over wet them.
Place wrapper on a board and place some noodles, a handful of vegetable mix and a few prawns or pieces of meat in the middle. Fold over ends, roll up and place on a serving dish.
Repeat until all ingredients used.

Serve with a sweet chili dipping sauce and a cool glass of Pinot Grigio.