Rice-Paper Rolls

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Rice-Paper Rolls

 

 

65 g (2 1/3 oz) rice vermicelli noodles

1 medium carrot, peeled, coarsely grated

1 small green zucchini, coarsely grated

4 tsp GF soy sauce

4 tsp fresh lime juice

1 tsp sweet chilli sauce

1 tsp finely shredded fresh mint

1 tsp finely chopped fresh coriander (cilantro)

8 round (16 cm / 6 1/3 " diameter) rice-paper sheets

 

 

1. Place noodles in a heatproof bowl and cover with boiling water. Set

aside for 5 minutes. Drain.

 

2. Meanwhile, heat a frying pan over medium-high heat. Add carrot and

zucchini and cook, stirring, for 5 minutes or until carrot is tender.

 

3. Add the noodles, soy sauce, lime juice and sweet chilli sauce, and

stir until well combined. Remove from heat and stir in the mint and

coriander.

 

4. Soak a rice-paper sheet in a dish of warm water for 10 seconds.

Drain on paper towel and transfer to a clean work surface. Spoon

noodle mixture down the centre. Fold in sides and roll to enclose

filling. Repeat with remaining rice-paper sheets and noodle mixture.

Serve immediately.

 

 

Makes 8.