Vegetarian Ricepaper Rolls

Total Time: 45 mins Preparation Time: 45 mins

Ingredients

• 30 sheets rice paper
• 100 g snow peas, finely sliced lengthways
• 2 medium carrots, grated
• 1/4 green cabbage, finely shredded
• 30 leaves coriander (cilantro)
• 1 tablespoon fish sauce or 1 tablespoon tamari or 1 tablespoon soy sauce
• 100 g bean sprouts
• 8 green onions
• 1/2 red capsicum, finely sliced (sweet bell pepper)
• 30 sheets rice paper
• 1 lemon, juice of

Recipe

• 1 prepare veges.
• 2 place the shredded cabbage in a bowl with the lemon juice and fish sauce to marinate.
• 3 soak the rice paper sheets, 2 to 3 at a time, in cold water for approximately 2 minutes. lift out carefully and place on a damp tea towel to continue softening. when they are fully soft and pliable they are ready to use.
• 4 using one softened rice paper sheet at a time. place a small amount of each vegetable and 1 piece of coriander/cilantro on the edge of the paper. (suggested amounts are 1 to 2 slices of each vegetable and about 1 teaspoon of carrot and cabbage.) it's better to under rather than over fill the rolls as they can become difficult to roll.
• 5 roll up the rice paper, tucking in the edges. place on a platter or tray. continue with the other sheets of rice paper until all the filling is used. you can completely wrap the filling to look like a spring roll parcel or can leave one end folded neatly open to show the colourful fillings.
• 6 serve rice paper rolls cold or at room temperature, and use sauce to dip rolls into. i like to use asian style sweet chilli sauce.