Fresh noodle & vegetable rolls© A delicious snack, full of fresh vegetables. These vegetable rolls are perfect for a light meal or as an appetiser when you are entertaining this spring. Snack Print this recipe Details Serves: Makes 12Number of ingredients: 8 IngredientsTo prep: 10 Minutes PrepTo cook: 5 Minutes CookDifficulty: Medium Nutrition per servingEnergy : 135kJProtein: 1gFat (total) : <1gCarbohydrate (total): 7gFibre: 1gSodium: 10mg Ingredients 80g rice vermicelli noodles 1 medium carrot, grated coarsely 1 medium cucumber, deseeded and finely sliced 1 medium red capsicum, finely sliced 1/4 small Chinese cabbage, finely shredded 1/2 cup coriander leaves 1/2 cup mint leaves, whole 12 x 22cm rice paper wrappers Optional Dipping Sauce 1/4 cup caster sugar 2/3 cup water 1 birds eye chili, halved and sliced (optional) 1/4 cup lime juice 2 teaspoons rice wine vinegar 2 teaspoons reduced salt soy sauce Method Soak noodles in boiling water in a large heatproof bowl for 5 minutes; stir to separate strands, then drain. Using scissors, cut noodles into shorter lengths. Place noodles in a large bowl; drizzle with 2 tablespoons of the dipping sauce. Add vegetables and herbs; toss to combine. To assemble rolls, place 1 sheet of rice paper in a medium bowl of warm water until just softened. Lift sheet from water carefully; place on a board covered with a clean tea towel. Place 1/3 cup of mixture across lower part of the wrapper, in a neat horizontal pile. Fold bottom end over, then sides and roll up tightly. Place on a platter. Repeat with remaining rice paper sheets and vegetable filling.
