This is a very delicate piece of art when wrapping up the rice paper with fillings as I failed a couple of times trying to perfect it.

That is why I called it “Com’On Rice Paper Rolls“.

Ingredients( makes 12 )

• 50g vermicelli rice noodles
• 1 cucumber, thinly sliced into matchsticks
• 1 red capsicum, thinly sliced
• 1 carrot, grated
• 1/2 cup bean sprouts
• 1/2 cup chopped fresh mint
• 1/2 cup chopped fresh coriander
• 12 round rice paper sheets

Dipping Sauce(makes 3/4 cup)

• 2 tbsp lime juice
• 2 tbsp brown sugar
• 1/3 cup soy sauce
• 2 tbsp sweet chilli sauce
• 1 tsp fish sauce
• 1/2 tsp sesame oil

Combine lime juice and brown sugar in a small saucepan. Stir over a low heat until sugar is dissolved. Cool. Stir in remaining ingredients.

Method

1. Place rice noodles in a heatproof bowl. Cover with boiling water. Stand for about 15 minutes or until tender. Drain and rinse under cold water. Drain well.
2. Return noodles to the bowl. Cut several times with kitchen scissors. Add capsicum, cucumber, carrot, bean sprouts, mint and coriander.  Add in 2 tbsp of dipping sauce and toss to combine.
3. Working with one rice paper sheet at a time, submerge it in a shallow dish of warm water for about 10 to 15 seconds, or until it begins to soften.
4. Carefully lift sheet from water and place on a chopping board.
5. At one end, place 1/3 cup of the noodle mixture. Fold three sides inwards, then roll tightly to enclose filling. Repeat to make 12. Serve with dipping sauce and lime. Voila!