Vietnamese Rice Paper Rolls

Yield: Makes 12
Prep Time: 15 mins
Cook Time: mins
Difficulty Level: 1/5

Ingredients

• 50 g vermicelli noodles, soaked
• 12 rice paper sheets
• 2 cups chopped cooked or leftover chicken
• ½ red capsicum, thinly sliced
• 2 carrots, shredded
• ½ cup snow pea spouts, halved
• ½ bunch mint leaves

Steps

01. Soak noodles in hot water 5 mins until soft. Drain and chop.

02. Working in 3 batches of 4, dip rice paper sheets into warm water, then drain and place on a clean surface.

03. Top centre of each wrapper with small amount of noodles, chicken, vegetables and herbs. Fold over 2 opposite sides and roll up tightly. Store in an airtight container in the fridge with a small container of sauce for dipping.

Make your own dipping sauce by simmering equal parts sugar and rice-wine vinegar until reduced by half. Cool, then stir in chopped coriander or mint.Photo: Bauer/Tim Aitchison