Ingredients
1 cup rice vermicelli noodles
1 cup carrots, julienned
1 cup cucumber, julienned
1 cup bell pepper, sliced
1 cup lettuce, shredded
250 ml water
8-10 spring roll rice wrappers
Fresh herbs (mint, basil or cilantro)
Peanut sauce (for dipping)
Method
Soak the rice vermicelli noodles in boiling water for about 5 minutes.
Once the noodles are soft, drain the water and set them aside.
Fill a shallow dish with warm water. Dip one rice wrapper for 20 seconds until it becomes soft.
Place the wrapper on a clean surface. Add a little bit of each filling, including noodles, vegetables, and fresh herbs, near the bottom of the wrapper.
Roll the spring roll tightly, folding in the sides as you go. Serve with peanut sauce for dipping.
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