Rice paper rolls

These little beauties look as good as they taste.

The trick is in the handling of the rice paper and not overstuffing the rolls.

Drop us a line on our Facebook page or on Neighbourly of your creations!

Prep time: 20 minutes

Serves: 4 large rolls or 8 small rolls

8 sheets rice paper

2 cups cabbage, finely sliced 1 cup carrot, julienne

1 red capsicum, julienne

100g mung beans

cup spring onion, finely sliced

red chilli, finely sliced

2 Tbsp fresh mint, chopped coarsely

2 Tbsp fresh chopped coarsely

2 Tbsp sesame seeds, toasted

coriander,

cup sweet chilli sauce

2 Tbsp fresh lime juice

1 Tbsp fresh coriander, chopped coarsely

1. Make the filling by mixing the prepared vegetables and herbs together in a bowl

2. To make the rice paper rolls, fill a shallow dish with warm water

3. Dip one rice paper wrapper into the water for thirty seconds and place on a clean flat surface. For large rolls, slightly overlap two sheets of rice paper

4. Sprinkle sesame seeds over the sheet of rice paper

5. Place a handful of the prepared vegetables on the bottom edge of the rice paper, leaving enough paper to cover the ingredients

6. Roll into a tight spring roll shape

7. Repeat with the remaining rice paper wrappers and filling

8. To make the dipping sauce, combine sweet chilli sauce, lime juice and coriander

you can add prawns, shredded chicken or pork mince for variety.

Tip:

CONTINENTAL Rice paper rolls are a little fiddly but well worth the effort when they taste every bit as good as they look.