These vibrant Vietnamese-style rolls make for a great snack or light meal.
50 grams vermicelli noodles 4 sheets rice paper 1/2 red capsicum, finely sliced 1 medium carrot, finely sliced 50 grams bean shoots 1/2 avocado, finely sliced 1 spring onion, finely sliced small 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.