Name: Fresh spring rolls
Prep time: 5 min
Total time: 5 min
Ingredients: 50 gram rice vermicelli noodles; 1 medium red capsicum; 1 lebanese cucumber; 1 medium carrot, coarsely grated; 2 green onions, thinly sliced diagonally; 1/3 cup chopped coriander; 1 tablespoon sweet chili sauce; 1 tablespoon lemon or lime juice; 1/2 cup roasted unsalted peanuts, chopped; 150 gram silken firm tofu, crumbled; 12 22 cm round rice paper sheets; Sweet chilli dipping sauce; 1/3 cup lime juice; 1/4 cup sweet chili sauce; 2 teaspoon soy sauce

Ingredients

50 gram rice vermicelli noodles

1 medium red capsicum

1 lebanese cucumber

1 medium carrot, coarsely grated

2 green onions, thinly sliced diagonally

1/3 cup chopped coriander

1 tablespoon sweet chili sauce

1 tablespoon lemon or lime juice

1/2 cup roasted unsalted peanuts, chopped

150 gram silken firm tofu, crumbled

12 22 cm round rice paper sheets

Sweet chilli dipping sauce

1/3 cup lime juice

1/4 cup sweet chili sauce

2 teaspoon soy sauce

Method

1.Soak noodles in boiling water in a medium heatproof bowl for 5 minutes. Stir to separate strands; drain well. Using scissors, cut noodles into shorter lengths.

2.Cut capsicum and cucumber into tong thin strips. Cut cucumber strips in half. Combine capsicum, cucumber, carrot, onion, noodles and coriander in a large bowl. Whisk sweet chili sauce and juice; drizzle over noodle mixture. Add peanuts and tofu; mix well.

3.For each roll, briefly dip a rice paper sheet in a bowl of warm water to soften. Place on a clean tea-towel. Arrange 1/2 cup of noodle mixture along centre of sheet. Fold in 2 opposite sides; roll up tightly to enclose filling.

4.Make sweet chili dipping sauce by whisking juice, chili and soy sauce in a small bowl . Serve rolls with sauce.

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Ingredients

Method

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