Special Diet

  • 50 g (2 oz) rice vermicelli noodles
  • 12 rice paper rounds
  • ½ cucumber, deseeded and shredded
  • 1 carrot, shredded
  • 2 spring onions, shredded
  • 15 g (½ oz) mint leaves, left whole
  • 50 g (2 oz) bean sprouts
  • 2 Chinese leaves, shredded
  • 50 g (2 oz) cashew nuts, chopped and roasted
  • 2 tablespoons hoisin sauce
  • 2 tablespoons chilli sauce
  • 2 tablespoons natural peanuts, chopped and roasted
  • 1 red chilli, finely chopped

Cook the noodles according to the instructions on the packet. Drain and set aside.

Soak the rice paper rounds in cold water for 3 minutes or until softened. Do not soak for too long or they will fall apart.

Mix together the cucumber, carrot, spring onions, mint, bean sprouts, Chinese leaves and cashew nuts.

Make the sauce by mixing the hoisin and chilli sauces with the peanuts and chilli.

Put a generous spoonful of vegetables in the centre of each rice paper round, roll it up tightly and fold over the ends. Serve the rolls immediately with the dipping sauce.

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