- 50g (1¾oz) dried rice vermicelli noodles
- 1 carrot, cut into matchsticks
- 1 cucumber, cut into matchsticks
- 2 red peppers, cut into matchsticks
- 3 spring onions, sliced
- 16 circular rice-paper discs
- (see Tip)
- Handful fresh mint leaves
- Handful fresh coriander leaves
- FOR THE DIPPING SAUCE:
- 1tbsp brown sugar
- 2tbsp lime juice
- 2tbsp Thai fish sauce
- 1 small red chilli, seeds removed
- and chopped
- Place the noodles in a heatproof bowl and cover with boiling water. Set aside for 5-7 minutes, or until soft, then drain well.
- Meanwhile, combine the carrot, cucumber, red peppers and spring onions. Stir through the drained noodles.
- Prepare a bowl of hot water. Dip a rice-paper disc into the hot water for about 10 seconds, or until soft. Lay it on a tea towel and place some of the noodle mixture on the rice paper and top with a few mint and coriander leaves. Fold in two sides of the disc, and then roll up to make a cylinder. Transfer to a platter and repeat with the remaining ingredients.
- Make the dipping sauce by combining all the ingredients and whisking until the sugar has dissolved. Serve the spring rolls accompanied with the dipping sauce.
Rice-paper discs are stiff and brittle, a bit like a translucent poppadom. After soaking, they become soft, but don't have the water too hot or they will tear. Adding a large, cooked, peeled prawn to each spring roll is a tasty variation.