VEGETARIAN RICE PAPER ROLLS
8 round rice paper sheets
1/3 cup fresh mint, shredded
½ red capsicum, sliced into thin strips
80g baby spinach leaves
1 ½ cups bean sprouts
1 large cucumber, sliced into thin strips
1 large carrot, sliced into thin strips
½ packet 250g rice vermicelli noodles
1 avocado, quartered then sliced into thin strips
Cook vermicelli noodles as per packet instructions and set aside to cool.
One at a time, soak rice paper sheets in room temperature water until soft. Place flat on a clean tea towel to absorb any excess water. Place portion of cucumber, carrot, capsicum, spinach leaves, bean sprouts, pre-cooked vermicelli noodles and mint onto each rice paper sheet. Fold up rice paper sheet as per instructions on the packet, ensuring it is tight enough to seal. Cover with a damp tea towel to stop the roll from drying out.