Rice paper rolls

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Ingredients
8 Rice paper rolls

1 cooked chicken breast, thinly sliced (optional)

100 gram Vermicelli noodles

100 gram Bean sprouts

1 Small carrot, grated or julienned

8 Lettuce leaves, shredded lengthways

1/2 C Coriander leaves 

½ Bunch mint leaves


Method:
Boil the jug and pour over noodles in a bowl, sit for 10 minutes, drain then allow to cool.

Fill a large bowl with warm water, place a rice paper sheet in for 15-30 seconds until soft. Remove and place on damp tea towel.

Place a small amount of noodles, meat (if using) and vegetables in a pile on the top edge of the rice paper and top with a few mint and coriander leaves.


Fold as per instructions 



































Great way to use left over vermicelli noodles from a previous meal, it always pays to have some rice paper handy in the pantry!

You can use any vegetables and meat you like, or enjoy them as a vegetarian meal. They keep well over night so can be pre-prepared and enjoyed in lunch boxes or at work.

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