A tasty and nutritious vegetable summer roll recipe packed full of goodness.
- 1 packet Rice paper rolls 12 will serve 4 people as an appetiser
- 300 g Vermicelli rice noodles soaked in boiling water until cooked
- 50 g Beansprouts
- 2 Carrots peeled and grated
- 1/2 Cucumber cut into matchsticks
- 1 Red pepper cut into matchsticks
- 1 bunch Coriander leaves only
- 1 bunch Mint leaves only
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For the summer rolls :)
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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
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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
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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
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Fold over the ends of the rice paper roll then bring in one side to wrap and cover the central filling
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Continue rolling until the rice paper forms a roll which should stick itself together as it will still be slightly wet
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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.
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Serve the vegetable summer rolls with a sweet chilli sauce or a soy, spring onion and ginger dipping sauce