Rice Paper Wraps

(sometimes called Summer Rolls)

These are fun to make any time. Fill them with your favorite fresh vegetable and herbs.
Serves 8

Ingredients:

50g rice vermicelli noodles
1 carrot, peeled
1 avocado, peeled and destoned
¼ cucumber sliced into very thin circles or sticks
8 rice paper wraps
8 peeled and cooked shrimp, peeled and cooked
8 mint leaves
½ cooked chicken breast, shredded
sweet chili sauce, to serve

Directions:

1. Put the noodles in a pan of water and bring to a boil, simmer for 3 mins, then cool under running water. Drain thoroughly.
2. Cut the carrot into matchsticks using a knife. Cut the avocado into strips and the cucumber into thin circles or sticks. Soak 2 of the rice paper wraps in cold water for 1-2 mins until floppy.
3. Lift 1 sheet of rice paper out of the water, shake gently, then lay it carefully on a board. Place 2 shrimp in the center with a mint leaf between them. Add a strip of avocado, pile some noodles on top, then add a layer of carrot and cucumber. Fold the bottom half of the rice paper over, then fold the sides in and tightly roll it up. Repeat using the second wrapper and soak 2 more to make 2 more rolls.
4. Make the rest of the rolls up using the remaining 4 wraps and the shredded chicken instead of prawns.
5. Serve the rolls with the sweet chili sauce for dipping.