1 packet (20) Rice Paper Wrappers (18cm in diameter)
100 gms Vermicelli Rice Noodles
Any combination of the following:
½ Red Capsicum
6 large Lettuce Leaves ½ Cucumber
125 gms Bean Shoots 1 packet (250 gms)
50 gms Snow Peas
200 gms Firm Tofu (can be marinated in a 50/50 mix of water and tamari for extra flavour)
1 Sprig Vietnamese Mint leaves
¼ bunch Coriander Leaves
1 small Beetroot
Chilli Dipping Sauce Or Tamari and grated ginger
Prepare vegetables that are being used –any combination will work
Thinly cut (julienne) or grate the carrot
Julienne the capsicum
Shred the lettuce
Wash bean shoots and drain
Thinly slice the snow peas
Cut tofu into thin long sticks and marinate (if desired)
Finely slice the Vietnamese mint
Pluck leaves off the coriander
Scrub clean and grate the beetroot
Toss the freshly prepared vegetables together
Prepare the vermicelli rice noodles following the instructions on the packet. Placing the dry noodles in a heatproof bowl, pour over to cover with boiling water. Allow to stand for 1 minute until soft. Drain, rinse in cold water and drain.
Prepare the individual rice paper wrappers. Clean and wet your wok surface. In a bowl of warm water soak one rice paper wrapper for a few moments. Remove from water and place on the wet surface. Repeat process with other wrappers until the work surface has 4 wrappers placed on it.
Divide the vegetable filling evenly into 20 portions
Place a stack of fillings on the centre of the softened wrapper ensuring that the pile is even and that there is enough space at the sides. Cover the filling with rice noodles. Fold one end of the wrapper over the filling, turn in the sides to hold the veggies in place. Then roll up tightly.
Cover the rolls with a slightly damp tea towel, and continue making the other rolls.
Serve immediately with chilli dipping sauce, and or tamari with a small amount of water and grated ginger. Adjust seasoning to your taste.