Ingredients
- 65g rice vermicelli noodles
- 1 medium carrot, peeled, coarsely grated
- 1 small green zucchini, coarsely grated
- 1 tablespoon soy sauce
- 1 tablespoon fresh lime juice
- 1 teaspoon sweet chilli sauce
- 1 teaspoon finely shredded fresh mint
- 1 teaspoon finely chopped fresh coriander
- 8 round (16cm diameter) rice-paper sheets
Method
- Step 1Place noodles in a heatproof bowl and cover with boiling water. Set aside for 5 minutes. Drain.
- Step 2Meanwhile, heat a frying pan over medium-high heat. Add carrot and zucchini and cook, stirring, for 5 minutes or until carrot is tender.
- Step 3Add the noodles, soy sauce, lime juice and sweet chilli sauce, and stir until well combined. Remove from heat and stir in the mint and coriander.
- Step 4Kids’ task: Soak a rice-paper sheet in a dish of warm water for 10 seconds. Drain on paper towel and transfer to a clean work surface. Spoon noodle mixture down the centre. Fold in sides and roll to enclose filling. Repeat with remaining rice-paper sheets and noodle mixture. Serve immediately.
- Vegan
- Vegetarian
Notes
- Author: Nadia French
- Image credit: Ben Dearnley
- Publication: Australian Good Taste
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