Mix together the fish sauce, sweet chilli sauce, corriander leaves and lime juice in a shallow bowl.
Cut cucumber, capsicum and carrot into long thin strips. Cut avocado into half, then into quarters. Cut each quarter in four pieces. Place cucumber and avocado into the fish sauce mix and leave to marinade whilst preparing the rolls. If using chicken, also add it to the fish sauce mix.
Soak 1 sheet of rice paper in warm water. Once softened (about 1 minute) remove from the water and place flat on a tea towel. (Alternatively dip each sheet in cold water and lay out on the bench. By the time you roll them, they should have softened).
Place 2-3 coriander leaves, carrot, cucumber, capsicum and avocado in the middle top-half of the rice paper. Fold the bottom half of the rice paper up to make an envelope around the filling. Fold in one side of the envelope and roll up tightly.
2 tsp
fish sauce
1 tbsp
sweet chilli sauce
3 tbsp
lime juice
3 tbsp
bunch coriander leaves
1
short cucumber
1
avocado, large
2
carrot, medium
red capsicum, large, deseeded
16
rice paper sheets
100 g
chicken cooked shredded or prawns, or prawns
Per serve
Energy
1092kJ
Total Fat
11g
Saturated Fat
1.8g
Total Carbohydrate
36g
Dietary Fibre
4.4g
Sodium
404mg
Method
Mix together the fish sauce, sweet chilli sauce, corriander leaves and lime juice in a shallow bowl.
Cut cucumber, capsicum and carrot into long thin strips. Cut avocado into half, then into quarters. Cut each quarter in four pieces. Place cucumber and avocado into the fish sauce mix and leave to marinade whilst preparing the rolls. If using chicken, also add it to the fish sauce mix.
Soak 1 sheet of rice paper in warm water. Once softened (about 1 minute) remove from the water and place flat on a tea towel. (Alternatively dip each sheet in cold water and lay out on the bench. By the time you roll them, they should have softened).
Place 2-3 coriander leaves, carrot, cucumber, capsicum and avocado in the middle top-half of the rice paper. Fold the bottom half of the rice paper up to make an envelope around the filling. Fold in one side of the envelope and roll up tightly.
Method
Mix together the fish sauce, sweet chilli sauce, corriander leaves and lime juice in a shallow bowl.
Cut cucumber, capsicum and carrot into long thin strips. Cut avocado into half, then into quarters. Cut each quarter in four pieces. Place cucumber and avocado into the fish sauce mix and leave to marinade whilst preparing the rolls. If using chicken, also add it to the fish sauce mix.
Soak 1 sheet of rice paper in warm water. Once softened (about 1 minute) remove from the water and place flat on a tea towel. (Alternatively dip each sheet in cold water and lay out on the bench. By the time you roll them, they should have softened).
Place 2-3 coriander leaves, carrot, cucumber, capsicum and avocado in the middle top-half of the rice paper. Fold the bottom half of the rice paper up to make an envelope around the filling. Fold in one side of the envelope and roll up tightly.
