- 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
Soak noodles in hot water 5 mins until soft. Drain and chop.
Working in 3 batches of 4, dip rice paper sheets into warm water, then drain and place on a clean surface.
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