Rice paper rolls
Preparation: 15 minutes Cooking: 15 minutes Serves: 4 Ingredients 60ml sweet chilli sauce 1 tbsp lime juice 100g dry rice vermicelli 1⁄2 green mango, sliced 1 small Lebanese cucumber, sliced 1⁄2 avocado, sliced 4 spring onions, sliced 1⁄2 cup fresh coriander leaves 2 tbsp mint leaves, chopped 1 tbsp sweet chilli sauce 2 tbsp lime juice 16 square rice papers
Place 60ml sweet chilli sauce and lime juice in a bowl. Place the vermicelli in a bowl, cover with boiling water. Leave for 5 minutes. Drain. Cut into short lengths. Mix the vermicelli, mango, cucumber, avocado, spring onion, coriander, mint, sweet chilli sauce and lime juice in a bowl. Dip rice paper rolls into warm water, 2 at a time. Lay out on a flat surface. Place 1 tbsp of the filling on the wrapper and fold up the sides. Repeat with the remaining ingredients.