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Ingredients
Method
- 12 rice paper sheets
- 150 g rice vermicelli noodles
- 1 avocado, sliced
- 1 mango, sliced
- 1 Lebanese cucumber, julienned
- 1 carrot, julienned
- Fresh mint, coriander and Thai basil
- 80 g peanut butter
- 2 tbsp soy sauce
- 2 tbsp lime juice
- 1 tbsp sweet chilli sauce
- 1 tbsp water (to loosen)
- Cook vermicelli noodles according to packet instructions. Drain and rinse under cold water. Prepare all vegetables and set out in bowls. Whisk together peanut butter, soy sauce, lime juice, sweet chilli sauce and water until smooth. Adjust consistency with more water if needed.
- Fill a large shallow bowl with warm water. Dip one rice paper sheet for 10 seconds until just pliable. Lay flat on a damp board. Place herbs in the lower third, then add noodles, cucumber, carrot, mango and avocado. Fold in sides and roll firmly from the bottom. Serve immediately with peanut dipping sauce.
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30 mins
4 serving
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