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Categories:Viewed: 46 - Published at: 10 months ago
Ingredients
- 2 oz. rice vermicelli noodles
- 1 small carrot
- 7 oz. Napa cabbage
- 1 tbsp. fish sauce
- 1 tbsp. brown sugar
- 1/4 c. lemon juice
- 12 rice paper sheets
- 12 fresh mint leaves
Method
- Place noodles in medium heatproof bowl, cover with boiling water; stand about 10 minutes or until just tender, drain.
- Using kitchen scissors, cut noodles into random lengths.
- Place noodles in same cleaned bowl with carrot, cabbage, sauce, sugar, and juice; toss gently to combine.
- To assemble rolls, place on sheet of rice paper in medium bowl of warm water until just softened; lift sheet carefully from water, placing it on a tea-towel-covered board with a corner point facing towards you.
- Place a little of the vegetable filling horizontally in center of sheet, top with one mint leaf.
- Fold corner point facing you up over filling; roll sheet to enclose filling, folding in sides after first complete turn of roll.
- Repeat with remaining sheets, filling, and mint.
