LIVING GLUTEN FREE
September 21, 2016
These vibrant Vietnamese-style rolls make for a great snack or light meal.
50 grams vermicelli noodles4 sheets rice paper1/2 red capsicum, finely sliced1 medium carrot, finely sliced50 grams bean shoots1/2 avocado, finely sliced1 spring onion, finely slicedsmall handful of parsley, roughly chopped
Cook the vermicelli noodles as per the packet instructions.Soak a sheet of rice paper in warm water for 20 seconds, then lay onto a damp tea towel.Top with one quarter of the remaining ingredients and roll tightly.Chop into thirds for a snack or leave whole. Repeat the process with the remaining sheets of rice paper.Serve with peanut, hoisin or reduced-salt soy sauce.