Vegetarian Ricepaper Rolls

This is a vegetarian version of ricepaper rolls. Serve with you rfavourite asian sweet chilli or other sauce. Makes approx 30 rolls You can add cooked chicken or prawns/shrimp if you wish. You can also add in cooked and drained rice vermicelli noodles if desired. For gluten-free check your fish sauce and dipping sauce are gluten-free suitable

• Ready In: 45 mins
• Serves: 10-15
• Yields: 30 ricepaper rolls

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

Directions

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.