A tasty and nutritious vegetable summer roll recipe packed full of goodness.
For the summer rolls :)
Dip the rice paper circular roll into a large bowl of cold water until it becomes soft and pliable (about 10 seconds) then remove and shake off excess water
Place rice paper roll onto a clean work surface and fill the central area (like you would fill a wrap) with a line of herbs, leaving the ends clear so you can roll them up easily
Top the herbs with a line of rice noodles, followed by a few beansprouts, a couple of sticks of red pepper, cucumber and some grated carrot
Fold over the ends of the rice paper roll then bring in one side to wrap and cover the central filling
Continue rolling until the rice paper forms a roll which should stick itself together as it will still be slightly wet
Cover the rolls with damp kitchen roll or a damp cloth until you are ready to eat them. You can do this an hour or two ahead.
Serve the vegetable summer rolls with a sweet chilli sauce or a soy, spring onion and ginger dipping sauce