Ingredients:

  • 60g rice vermicelli or rice noodles
  • 8 rice paper wrappers
  • 3 tablespoons chopped fresh mint leaves
  • 2 lettuce leaves, chopped
  • 1/2 carrot sliced
  • 1/2 lebanese cucumber sliced
  • 1/2 red capsicum sliced
  • 6 snowpeas halved
  • 1/2 avocado sliced
  • 3 tablespoons hoisin sauce
  • 1 tablespoon finely chopped roasted peanuts

Directions:

  1. Bring a medium saucepan of water to the boil. Boil rice noodles for 3 to 5 minutes, or until al dente, and drain. Rinse thoroughly with cold water so they don’t stick together.
  2. Fill a large shallow bowl with warm water. Dip one wrapper into the water for a few seconds to soften. Lay wrapper on the bench and place a handful of noodles, mint, all salad items and a sprinkle of crushed peanuts in a row across the centre, leaving about 5cm of the wrapper uncovered on each side.
  3. Fold in uncovered sides of wrapper, then tightly roll to enclose the filling. Repeat with remaining rolls.
  4. Serve the rice paper rolls with the hoisin dipping sauces.