RICE PAPER ROLLS

Delicate and crunchy, these rolls make a fantastic snack

Preparation Time : 30-35 minutes

Cooking Time : 5-10 minutes

Servings : 4

INGREDIENTS Rice paper rounds 16 Rice vermicelli 50 grams Carrots, cut into thin strips 2 medium Cucumbers, cut into thin strips 2 medium Spring onion greens, sliced thinly 2 stalks Sea salt to taste Sugar 1 teaspoon Spring onions, sliced thinly 6 Fresh red chilli, chopped 1 Dipping sauce Castor sugar (caster sugar) 2 tablespoons Salt to taste Vinegar 2 tablespoons Garlic, minced 3 cloves Soy sauce 1 teaspoon Fresh red chilli, diagonally sliced 1 Fresh coriander leaves, chopped 2 tablespoons

METHOD Heat water in a pan. Take rice noodles in a bowl and break them into smaller pieces. Pour the hot water over them and soak for five minutes. Drain and set aside. Dip the rice paper in warm water and take them out immediately and spread over dampened work top. Take carrot in a bowl. Add cucumber, rice noodles, spring onion greens, sea salt, sugar, spring onions and fresh red chillies and mix well. Place this stuffing on one side of the rice paper and roll. Arrange the rolls on a serving plate. For the dipping sauce take sugar in a bowl. Add salt, vinegar, garlic, half cup of water, soy sauce, fresh red chilli and coriander leaves. Mix and chill in the refrigerator for fifteen to twenty minutes. Cut each roll into tree pieces diagonally and chill. Serve with the dipping sauce.