Vegetarian Rice Paper Rolls

Vegetarian Rice Paper Rolls

Ingredients:

50 grams vermicelli rice noodles
30 small rice paper sheets
4 radishes, trimmed, thinly sliced
1 Lebanese 🥒 cucumber, cut into matchsticks.
1 🥕 carrot, peeled, cut into matchsticks
1/2 🥑 avocado, stoned, peeled, sliced
1 cup (80grams) shredded red cabbage
200 grams pkt honey soy tofu, thinly sliced
1/2 cup mint leaves
1/2 cup coriander leaves

Direction:

1. Place noodles in a small heatproof bowl. Cover with boiling water. Set aside for 2 mins to soften. Drain well. Use kitchen scissors to coarsely chop.

2. Fill a shallow dish with warm water. Dip 1  rice paper sheet in water, then drain and place on a clean board. (It will continue to soften  on standing)

3. Arrange a little of the noodles, radish, cucumber, carrot, avocado, cabbage, tofu, mint and coriander along bottom third of the rice paper sheet. Fold edge of the rice paper sheet over the filling. Fold in the sides, then roll up to enclose. Transfer to a serving plate. Repeat with remaining rice paper sheets, noodles, radish, cucumber, carrot, avocado, cabbage, tofu, mint and coriander

Recipe from Coles Free Magazine November 2019 issue.