Rice paper rolls

Pilbara News - - Lifestyle -

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.

Recipes sup­plied by Fresh Fi­nesse freshf.com.au

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