Ingredients
Makes 24 rolls
dipping sauce
Method
- First, make the dipping sauce. Place the rice vinegar, syrup, water, and red chilli into a small saucepan and boil for a few minutes. Remove from the heat and set aside to cool. Once cool, add the peanuts and diced cucumber. Set aside.
- Next, place the rice vermicelli into a bowl and pour in boiling water, leaving the noodles to soak for 8 minutes, or until they are tender. Drain the noodles then add the soy sauce and mix through thoroughly. Set aside.
- Now, prepare to assemble the rolls. You’ll need a large shallow dish filled with warm water and a moist chopping board to work on. Then, place all the prepped filling ingredients within easy reach.
- Soak a rice paper sheet in the warm water for 15 seconds, then place it onto the moist chopping board. Place the filling ingredients close to the edge of the rice paper nearest to you, leaving room on either side to fold in later. Add some of the prepared vermicelli noodles, spinach leaves, cucumber, carrot, capsicum, tofu, cabbage, a few mint leaves, and some coriander leaves.
- Starting with the edge closest to you, gently roll the rice paper over the filling to about halfway then fold in each of the sides and continue to roll until you have a sealed roll. Repeat with the other rice paper sheets.
- To serve, cut the rolls into halves and plate with the dipping sauce, ready to share with friends.
