Vegetable rice paper rolls with chilli dipping sauce

Step 1

Place vermicelli noodles in a bowl of hot water for 10 minutes or until softened; drain well.

Step 2

Thinly slice the avocados. Cut carrot into long thin strips. Cut garlic chives into the same lengths as the carrot.

Step 3

Cover a board with a damp tea towel. Place one sheet of rice paper in a bowl of warm water until softened. Place on tea towel, top with a slice of avocado, some of the carrot, radish, sprouts, a mint leaf, some garlic chives and noodles in the centre of the sheet.

Step 4

Fold bottom half of the rice paper up. Fold in one side; roll over to enclose the filling. Repeat with remaining rice paper sheets and remaining ingredients. Place the rolls on a plastic wrap-lined tray; cover with a damp paper towel and refrigerate until ready to serve.

Step 5

For the chilli dipping sauce, bring vinegar, sugar, salt and water to the boil in a medium saucepan; boil, uncovered, for 2 minutes. Pour vinegar mixture over remaining ingredients in a medium bowl. Cool and serve with rice paper rolls.