Rice Paper Rolls

Ingredients:

For the skin*

18 Rice paper sheets - 16" in diameter (you could also use bigger sheets which would make less rolls)

For the filling**

2 medium carrots
1 medium cucumber
1 small bell pepper
3 tbs vermicelli or rice noodles (uncooked)
1/2 cup chopped coriander

1/4 cup mint
 

For the dressing

2 tbs canola oil
2 tbs vinegar
2 tsp lemon juice
2 tsp sugar
1 tbs soy sauce
1 clove of garlic (chopped)
1 tsp ginger (grated)

Method:

1. Chop the vegetables for the filling into long, thin slices (julienne).
2. Cook the vermicelli or rice noodles to package instructions and let them cool.
3. For the dressing, mix all the ingredients in a large bowl. Now, add the vegetables, vermicelli, mint and the coriander.

4. Now, for the preparation of the rice paper, take a sheet out and dip it into a bowl filled with some warm water and when it starts feeling a bit jelly-like,take it out and place it on a clean cloth.

5. Place some filling on one side of the paper and wrap it like a burrito.

6. Cut it in half and serve it with a really light sauce/dressing.

*Rice papers are super versatile. You could use them to make absolutely anything - savory or sweet.
**This is my choice of filling options. You could alter the filling (and ingredients) as per your liking. The world is your oyster!

(This is my version of a recipe by Laura Vitale)

If there's any problem, do comment below, i'd love to help!