Easy rice paper rolls

Serves:

Ingredients

• 100g vermicelli rice noodles
• 50g shredded sugarloaf cabbage, shredded
• handful of snow pea sprouts
• 1/2 red capsicum, thinly sliced
• 1 poached chicken breast, thinly sliced
• 100g firm tofu, roughly chopped
• handful of coriander leaves
• 12 x 22cm rice paper wrappers

Dipping sauce

• 2 tbsp hoisin sauce
• 1 tsp sesame oil
• 2 tbsp light soy sauce

Method

Boil the kettle, place the noodles in a bowl and cover with boiling water. Leave for a few minutes and drain. Once cool, snip the noodles into little strips.

Prepare remaining ingredients and place each one on a separate plate.

Whisk all dipping sauce ingredients together in a small bowl.

Arrange all plates on the dinner table or kitchen bench with dipping sauce .

Using a bowl of very hot water, soak each rice paper sheet and drain by laying on a clean tea towel. These will dry out very quickly so I recommend that you soak each sheet as you need it.

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Serving Suggestions

Note

• If you are making these for guests, you will need to cover them with a damp tea towel to prevent the rolls drying out.
• You could also serve these with sweet chilli sauce alongside the dipping sauce so your guests have a choice.
• If you prefer a crunchier ‰spring roll‰s, you can spray the fresh rolls with a little canola oil and pop them in a hot oven for about 10 minutes or until golden on all sides.
• This recipe was created by Sophie Hansen for Kidspot, New Zealand‰s best recipe finder