Preparation time is 15minutes
Total time is 15minutes
Serve is for 12 people
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Difficulty level: 3 out of 4
10 Ingredients
Number of servings
12
- 100grams vermicelli rice noodles
- 1L water, hot (divided)
- 12 leaves lettuce, trimmed, cut in half
- 1 carrot, peeled, julienne
- 1 cucumber, julienne
- 1 red capsicum, seeds and veins removed, julienne
- 12 sprigs mint, leaves
- 12 sprigs coriander, leaves
- 12 sprigs thai basil, leaves
- 12 rice paper sheets
Nutrition per serving
481kJ
Protein
3.4grams
Sugars
3.4grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Healthy and refreshing rice paper wrapped around fragrant herbs crunchy vegetables and vermicelli noodles with no pots or pans required.
Instruction tip
Use a Thai peanut or sweet chili sauce for dipping
Method
Step 1 of 5
Begin by soaking the rice noodles in 750ml of hot water for 15 minutes before draining and rinsing the noodles. Cut the noodles into shorter strands using scissors or a knife setting the noodles aside.
Step 2 of 5
Assemble all the filling ingredients close to a chopping board. Fill a dish large enough to fit the rice paper sheet, with the remaining water.
Step 3 of 5
Add one sheet of rice paper to the water until the sheet begins to soften. Remove the rice paper sheet from the water adding the sheet to the cutting board spreading the sheet flat using your hands.
Step 4 of 5
Arrange a portion of the lettuce, carrot, cucumber, capsicum and herbs into the centre of the rice paper sheet. Roll the rice paper tightly around the vegetables starting from the bottom of the sheet.
Step 5 of 5
Add the roll onto a platter covered with a damp towel while repeating the steps with the remainder of the rolls. Cut the rolls in half before arranging on a plate with a side of dipping sauce.
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