Avocado, Mint and Vegetable Rice Paper Rolls

Cook Vermicelli Noodles:

Bring about 1½ litres of water to a boil in a large pot (or kettle) over high heat. Place vermicelli in a large bowl and pour over boiling water, making sure to submerge the vermicelli. Soak until tender, about 6 minutes, then drain and rinse under cold water for 30 seconds. Set aside in a large bowl.

Prepare Ingredients:

Wash the fresh produce. Grate the carrot. Cut cucumber into matchsticks. Cut avocado into strips. Pick mint leaves, discarding stems. Roughly chop peanuts.

Prepare Rice Paper:

Pour warm water into a heatproof bowl. Submerge (only) 1 rice paper sheet in the water for 20 seconds. Place on a flat dry surface. Tip: The rice paper should come out of the water still slightly firm and not fully folding on itself. Don’t worry if the rice paper might feel a little firm because once the rice paper lays on the rolling surface, it will continue to absorb the water on its surface and become soft and gelatinous.

Roll Rice Paper:

Lay the wet rice paper on the rolling surface. Tip: Some wood surfaces are very porous and will cause the rice paper to stick. Try using a plastic cutting board or large ceramic plate. Starting at top ⅓ of rice paper closest to you, lay lettuce first. Top with remaining prepared ingredients from step 2 and top with some vermicelli noodles. Gently pull away the edge of wrapper from work surface and roll over the filling.

Tuck & Fold:

At the same time, use your forefingers to gather and “tuck” fillings together under the wrapper. This allows you to keep all the filings together and tight, so that the roll remains firm and straight. Slowly start to roll away from you and “tuck” in your filling toward you to keep the roll tight. Fold in the sides for “closed end” rolls, then apply pressure as you finish rolling.

You Plate It:

Cover with a damp paper towel or tea towel to prevent roll drying out. Repeat with remaining wrappers and ingredients. Divide between plates. Serve with sweet chili sauce. Enjoy!