Rice Paper Rolls

Ingredients

• 8 rice paper wrappers (see note 2)
• ½ packet vermicelli noodles
• ½ bunch mint leaves, washed well
• ½ bunch coriander leaves, washed well
• 1 small cucumber, cut into thin rounds
• 1 carrot, finely grated
• 1 tsp sweet chilli sauce
• 1 tsp no added salt peanut butter (see note 1 for NF)

Methods

1. Mix together sweet chilli sauce and peanut butter. Set aside.
   
   NOTE 1: Replace peanut butter with an additional tsp of sweet chilli sauce to make this recipe nut free.
   
   
2. Place vermicelli noodles in a heatproof bowl and cover with boiling water for 5 minutes. Drain well and cool.
3. Dip one rice paper wrapper in a bowl of warm water for 10–15 seconds. Lay on a clean surface.
   
   NOTE 2: Rice paper wrappers are available in the Asian section of your supermarket.
   
   
4. Lay 4 cucumber slices, 1 tbsp grated carrot, a sprinkle of herbs and teaspoon of sauce at the bottom middle of wrapper.
5. Fold each side in approximately 2 cm to enclose. Roll up from bottom encasing filling.
6. Repeat with remaining wrappers. Serve immediately. Enjoy!