Herbed Vegetable Rolls
|Oriental rice paper rounds||12 Large|
|Sweet chili sauce||1⁄4 Cup (4 tbs) (For Serving)|
|For herbed vegetable filling|
|Cucumbers||2 , seeded and cut into 2 inch strips|
|Carrots||2 , cut into 2 inch strips|
|Bean sprouts||2 Ounce (60 Gram)|
|Rice vermicelli||2 Ounce, cooked, well drained (60 Gram)|
|Fresh mint leaves||1 Ounce (30 Gram)|
|Fresh basil leaves||1 Ounce (30 Gram)|
|Fresh coriander leaves||1 Ounce (15 Gram)|
|Chopped roasted peanuts||4 Tablespoon|
1. Dip a rice paper round into cold water, then place on a clean teatowel, to absorb any excess moisture.
2. To assemble, place a little of the cucumber, carrot, sprouts, noodles, mint, basil, coriander and peanuts along the centre of each rice paper round leaving a 2 cm/3/4 in border. Place a chive (if using) across the centre so that the end with the flower hangs over one edge.
3. To roll, fold up one edge of rice paper over filling to form base of roll, then roll up to enclose filling. Repeat with remaining rice paper rounds, filling and chives. Serve immediately with chilli sauce for dipping.