Fresh Vegetable Spring Rolls
5 oz (150 g) rice vermicelli noodles
1 cup finely chopped purple cabbage
6 lettuce leaves, chopped
1 carrots, shredded
1 cup cucumber, sliced in julienne
1/2 cup lightly packed fresh mint leaves, chopped (optional)
1/2 cup lightly packed fresh coriander leaves, chopped
1/4 cup seasoned rice vinegar
2 large avocados
24 rice-paper wrappers (8 1/2 inches/21 cm round)
Sweet Thai Dipping Sauce:
1 cup granulated sugar
1/2 cup cider vinegar
4 cloves garlic, minced
2 Thai bird chilies, thinly sliced
1/2 tsp salt
Sweet Thai Dipping Sauce: In saucepan, bring sugar, vinegar, 1/2 cup water, garlic, chilies and salt to boil. Reduce heat and simmer until reduced to 1 cup, 15 to 20 minutes. Let cool completely. (Make-ahead: Cover and refrigerate for up to 2 weeks.)
In large bowl, cover noodles with boiling water; let stand until softened, about 10 minutes. Drain and chill under cold water; drain and return to bowl. Using scissors, cut into thirds. Mix all veggies except for lettuce and avocado (cabbage, carrots, cucumber, mint, coriander) and add rice vinegar; toss to combine. Peel and pit avocados; cut into 1/2-inch (1 cm) thick slices.
Fill 9-inch (23 cm) pie plate with hot water. Dip each rice-paper wrapper into water until pliable, 5 to 10 seconds; pat dry on towel. Onto centre of each wrapper, spoon scant 1/4 cup (50 mL) noodle mixture; form into log shape. Top each with some lettuce and 1 slice avocado. Fold bottom then sides of wrapper over filling; roll into cylinder. Place on damp towel-lined baking sheet; cover with damp towel to prevent drying out. (Make-ahead: Refrigerate for up to 6 hours.) Serve with dipping sauce.
Pairs Well With
Much easier to make than it seems and so delicious! Great with a home-made sweet thai dipping sauce or with a peanut sauce! You can now find rice-paper wrappers in most grocery stores in the "Asian" isle.