Vegetarian Ricepaper Rolls

Ingredients

• 30 sheets rice paper
• 100 g snow peas, finely sliced lengthways
• 2 medium carrots, grated
• 1/4 green cabbage, finely shredded
• 30 leaves coriander (cilantro)
• 1 tablespoon fish sauce or tamari or soy sauce
• 100 g bean sprouts
• 8 green onions
• 1/2 red capsicum, finely sliced (sweet bell pepper)
• 30 sheets rice paper
• 1 lemon, juice of

Directions

1. 1

   Prepare veges.

2. 2

   Place the shredded cabbage in a bowl with the lemon juice and fish sauce to marinate.

3. 3

   Soak the rice paper sheets, 2 to 3 at a time, in cold water for approximately 2 minutes. Lift out carefully and place on a damp tea towel to continue softening. When they are fully soft and pliable they are ready to use.

4. 4

   Using one softened rice paper sheet at a time. Place a small amount of each vegetable and 1 piece of coriander/cilantro on the edge of the paper. (Suggested amounts are 1 to 2 slices of each vegetable and about 1 teaspoon of carrot and cabbage.) It's better to under rather than over fill the rolls as they can become difficult to roll.

5. 5

   Roll up the rice paper, tucking in the edges. Place on a platter or tray. Continue with the other sheets of rice paper until all the filling is used. You can completely wrap the filling to look like a spring roll parcel or can leave one end folded neatly open to show the colourful fillings.

6. 6

   Serve rice paper rolls cold or at room temperature, and use sauce to dip rolls into. I like to use asian style sweet chilli sauce.