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INGREDIENTS

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Rice paper rounds 16
Rice vermicelli 50 grams
Carrots, cut into thin strips 2 medium
Cucumbers, cut into thin strips 2 medium
Spring onion greens, sliced thinly 2 stalks
Sea salt to taste
Sugar 1 teaspoon
Spring onions, sliced thinly 6
Fresh red chilli, chopped 1
Dipping sauce
Castor sugar (caster sugar) 2 tablespoons
Salt to taste
Vinegar 2 tablespoons
Garlic, minced 3 cloves
Soy sauce 1 teaspoon
Fresh red chilli, diagonally sliced 1
Fresh coriander leaves, chopped 2 tablespoons

METHOD

Heat water in a pan. Take rice noodles in a bowl and break them into smaller pieces. Pour the hot water over them and soak for five minutes. Drain and set aside. Dip the rice paper in warm water and take them out immediately and spread over dampened work top. Take carrot in a bowl. Add cucumber, rice noodles, spring onion greens, sea salt, sugar, spring onions and fresh red chillies and mix well. Place this stuffing on one side of the rice paper and roll. Arrange the rolls on a serving plate. For the dipping sauce take sugar in a bowl. Add salt, vinegar, garlic, half cup of water, soy sauce, fresh red chilli and coriander leaves. Mix and chill in the refrigerator for fifteen to twenty minutes. Cut each roll into tree pieces diagonally and chill. Serve with the dipping sauce.