Vietnamese Rice Paper Rolls

A healthy, tasty treat, suitable for lunch or a quick snack, these Vietnamese Rice Paper Rolls are perfect. Serve with a sweet chili dipping sauce for extra zing.

12 x 22cm round rice papers
1 Lebanese cucumber, cut into short thin strips
1 small red capsicum, cut into short, thin strips
1 large carrot, cut into short thin strips
1 small avocado, cut into short thin slices
50 grams sprouts, ends trimmed
3/4 cup coriander leaves
3/4 cup mint leaves
50 grams unsalted roasted peanuts, finely chopped
3 tablespoons Sweet Chilli Sauce
1 1/2 tablespoons soy sauce
3 tablespoons fresh lime juice

* You can add shredded chicken, prawns, pork or beef to make a more substantial roll l

These rice-paper rolls can be made a few hours in advance. Simply cover with damp paper towels, the plastic wrap, and refrigerate. Place all the ingredients for the rice paper rolls on a bench and then half-fill a large bowl with warm water.
Dip one wrapper in the water for 20 seconds, or until it is just soft. Drain off any excess water and place on a clean surface. Place a few pieces of each of the remaining ingredients on the wrapper, about 3cm from the base. Fold up both the bottom and then the sides of the wrapper and roll up to enclose filling. Place on a tray and cover with damp paper towels. Repeat with the remaining wrappers and filling ingredients.
Serve rice-paper rolls with dipping sauce and enjoy

Written by Debbie McTaggart