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Ingredients
Method
- 12 rice paper rounds
- 1 ripe mango, thinly sliced
- 200g edamame, shelled
- 1 avocado, sliced
- 1 carrot, julienned
- 1 small bunch mint
- 100g cooked rice vermicelli
- 4 tbsp peanut butter
- 2 tbsp soy sauce
- 1 tbsp lime juice
- 1 tsp dried chilli flakes
- Soften rice paper rounds one at a time in warm water for 30 seconds until pliable. Lay each on a clean surface, fill with a small amount of each filling — vermicelli, mango, edamame, avocado, carrot and mint — and roll tightly, folding in the sides.
- Whisk peanut butter, soy, lime juice and chilli with enough hot water to make a dipping sauce. Serve alongside.
25 mins
4 serving
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