Lunch
Ingredients
| Ingredient | 10 serves (20 rolls) |
|---|---|
| Rice paper sheets | 20 |
| Vermicelli noodles | 200g |
| Mint or coriander leaves, picked | 1 bunch |
| Sliced vegetable sticks of your choice: E.g. carrot, capsicum, cucumber | 500g |
| Protein of your choice: E.g. marinated chicken, tofu, peeled small prawns etc. | 500g |
| Dipping sauce of your choice: E.g. hoisin, satay, sweet chilli sauce etc. | |
| Water | to soak |
Method
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1
Prepare you chosen protein option, and allow to cool. |
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2
Slice all vegetables and cook vermicelli noodles as per packet instructions. |
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3
Set up all ingredients in front of you ready to assemble the rice paper rolls (rice paper sheets, protein of choice, vegetables of choice, cooked vermicelli noodles, mint/coriander leaves). |
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4
Pour room temperature water into a shallow baking dish. Slide a single rice paper sheet into the water and let it soak for a minute. Place on a clean work surface and add ingredients into the middle of the rice paper sheet. Fold over the bottom, fold in the sides and roll like a burrito. Continue with all ingredients and get creative! |
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5
Serve with a side of dipping sauce. |