STARTERS

NOODLE  AND  VEGETABLE  ROLLS

INGREDIENTS:

60g  rice vermicelli noodles
1/2  medium carrot (60g), grated coarsely
1/2  small Chinese cabbage (350g), shredded finely
1  tablespoon fish sauce
1  tablespoon brown sugar
1/4  cup (60ml) lemon juice
12X17cm- square rice paper sheets
12  large fresh mint leaves

Sweet chilli dipping sauce
1/4  cup (60ml) sweet chilli sauce
1  tablespoon fish sauce
1  tablespoon lime juice

METHOD:

• Place noodles in medium heatproof bowl, cover with boiling water; stand until just tender, drain. Using kitchen scissors, cut noodles into random lengths.
• Place noodles in medium bowl with carrot, cabbage, sauce, sugar and juice; toss gently to combine.
• To assemble rolls, place 1 sheet of rice paper in medium bowl of warm water until just softened. Lift sheet from water carefully; place, with one point of the square sheet facing you, on board covered with tea towel. Place a little of the vegetable filling and one mint leaf vertically along centre of sheet; fold top and bottom corners over filling then roll sheet from side to side to enclose filling. Repeat with remaining rice paper sheets, vegetable filling and mint leaves.
• Combine ingredients for sweet chilli dipping sauce in small bowl.
• Serve rolls with sweet chilli dipping sauce.

Preparation  time    20 minutes

Cooking time  5 minutes

Makes  12 rolls