VEGETARIAN RICE PAPER ROLLS

Vegetarian rice paper rolls

Makes 12 rolls
1 packet large rice paper sheets
2 cups of cooked vermicelli noodles
2 cups of watercress, washed trimmed and dressed with juice of one lime
1 cup grated carrot
1/2 cup of sliced spring onion
1/2 cup chopped fresh mint and coriander
¼ cup of dry roasted chopped peanuts.

Dipping sauce
¼ cup of mirin
1/4 cup tamari
1 tbs sesame seeds
Juice ¼ lemon

Prepare the ingredients and arrange in separate bowls on the workbench. Combine the dipping sauce ingredient and put into small bowls for dipping.

Fill large bowl with hot water and working with one sheet of rice paper at a time, dip it into the hot water and soak for a moment, remove and lay either directly in the work surface or on a folded tea towel.
Lay a small amount of the noodles in the centre of the rice paper leaving the sides free to fold them into a parcel
Arrange watercress, carrot, spring onion, herbs and small sprinkling of chopped peanuts over the noodles being careful not to over fill them.
Fold the front edge of the rice paper over the filling then fold the side edges in toward the centre. Tuck the sides and roll up into a neat cylinder parcel. Continue until all the filling ingredients have been used.
Serve on a platter with the dipping sauce.