Ingredients
- 50g (1¾oz) dried rice vermicelli
- 2 carrots, cut into matchsticks
- 1 small cucumber, cut into matchsticks
- 2 red peppers, cut into matchsticks
- 3 spring onions, thinly sliced
- 12 circular rice-paper discs
- Handful fresh mint leaves
- Handful fresh coriander leaves
Method
- Place the noodles in a heat-proof bowl and cover with boiling water. Set aside for 5-7 mins, or until the noodles are soft, then drain well.
- Combine the carrots, 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 secs, or until soft.
- Lay it on a tea towel and place some of the noodle mixture onto the centre, topped 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 by the sauce.
FOLLOW OUR EASY RECIPE FOR A THAI DIPPING SAUCE
Top tips
Soak the rice-paper discs just long enough to make them pliable. if they're limp and sticky, you've soaked them for too long.
