Light, refreshing and quick to assemble, these spring rolls are perfect for a summer picnic or lunch. These are vegetarian but you could easily add chicken/prawn or any other protein to the filling if you desire.
The Peanut butter dipping sauce is a great accompaniment to these rolls
Time: 30 mins
Serves: 4-6
Difficulty: Easy
Ingredients
12 Rice Paper Wraps
1 Cucumber
2 Carrots
1 Avocado
1 Red Pepper
1 Yellow Pepper
250g Vermicelli Noodles
Peanut Butter Dipping Sauce Recipe Here
Method
Cut all the vegetables into thin strips- you can julienne them with a knife or use a mandolin if you have one
Soak the Vermicelli noodles in boiling hot water for 2-3 minutes before straining
Put boiling hot water in a shallow dish and soak each rice paper wrap until softening, once soft fill each wrap with an even share of the vegetables before rolling into a spring roll- fold each long side in before rolling it up like a cigar
Cut in half or keep whole
Happy Cooking!
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