Fresh spring rolls are delicious, filling, super healthy and best of all so easy. They are light and refreshing on a hot summer's day.
It's nice to have people involved in the process by having everything laid out at when friends come around for dinner or for the kids and they can make their own. Ingredients are entirely optional to personal taste. I used a Vietnamese dipping sauce from the supermarket with it but sweet chilli sauce or one of these three sauces here are lovely too. Any ingredients left over makes a nice Asian Salad mixed with the dipping sauce.
Fresh Rice Paper Rolls
1 packet rice paper sheets
1 packet thin rice noodles
1 avocado, sliced into strips
1 red capsicum, sliced into strips
1 carrot, grated
1 bunch coriander, washed and broken up
Dipping sauce of your choice
In a large bowl place the rice noodles and cover with boiling water until soft and then drain well.
Lay your ingredients out in bowls close to where you're working.
Have a large chopping board to work on and a plate ready for the finished rolls.
In a large frying pan or large plate with sides pour around an 2 cm of warm water.
Submerge one of the rice paper sheets into the water and let soak for around 30 seconds to 1 minute.
The sheet should be soft enough to roll but not too soft that it will start to break.
Place softened sheet on your work space and add a small amount of rice noodles on the end your working from followed by the other ingredients. Don't make them too large of they will break.
Start rolling the sheet over the ingredients away from you.
About half way along fold up the sides and then roll to the end.
Place finished rolls on the plate to firm up.
Serve with you favourite dipping sauce. A sweet chilli or hoisin based sauce tastes great!