Rice Paper Rolls are a refreshing starter for a hot Summers day. They are excellent as there is no cooking involved and can be filled with an endless array of herbs and vegetables of your choice. A little tricky to assemble but well worth the effort.
Penny's Rice Paper Rolls
Soak the noodles in boiling water for 10 minutes. Drain, rinse under cold water and set aside.
Prepare the vegetables . Halve and remove the seeds from the cucumber. Slice the avocado, capsicum, cucumber and carrot into batons approximately 6cm in length (keeping the carrot as fine as possible). Place all of the vegetable onto a tray for easy access because when you start to assemble the rolls you need to work quickly.
Soak a clean tea towel in cold water, ring it out tightly and spread it flat onto a work surface.
Put a little warm water in a wide dish . Place a rice paper sheet into the water with the smooth side down and the textured side facing up toward you for approximately 30 seconds or until the rice paper relaxes and becomes soft.
Lift the rice paper out of the water carefully and place it onto the tea towel keeping the smooth side ( the presentation side) down and the textured side facing up.
Start layering the lower edge of the sheet (about 3cm from the bottom) with the herbs and chilli (if using) first and then the vegetable and noodles keeping everything as compact as possible.
Lift the lower edge of the rice paper up and over the vegetables and adhere with half a roll. Neatly fold in both sides and roll up as tightly as possible. This can be a little tricky and will require practice . ( Don't despair, even a misshapen rice paper roll will be yummy).
As you make each rice paper roll, place them on a serving plate and cover with another clean, damp tea towel as they tend to dry out quickly. Leave a space between each because they may stick together.
For the Dipping Sauce
Combine all of the ingredients in a small bowl, gradually adding the warm water until you have the desired consistency.