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Vietnamese spring roll with rice noodles & vegetables

Vietnamese spring roll with rice noodles & vegetables

Servings: 10 Allergens: Gluten, Soy beans, Sulphites, Sesame seeds

Ingredients:

  • 10 sheets of Vietnamese rice paper
  • 10 small green lettuce leaves
  • 10 pcs of spring onion
  • 100g cucumber julienne
  • 100g carrot julienne
  • 100g daikon julienne
  • 100g cooked rice noodles
  • 30 coriander leaves
  • 20 mint leaves
  • Sesame Soy vinaigrette

Dipping Sauce:

  • Sweet chilli sauce
  • Lime juice

Preparation:

  1. For the dipping sauce, mix sweet chilli sauce with lime juice and set aside
  2. Mix the cooked rice noodles with Sesame Soy vinaigrette
  3. Soak the rice paper sheets according to the instructions
    on the package
  4. Put some of the noodles on the soaked rice paper just
    below the middle. Add one of the lettuce leaves, one
    piece of spring onion, together with some cucumber,
    carrot and daikon. Finish off with three leaves of
    coriander and two mint leaves
  5. Fold in the sides and roll the spring roll. Repeat the steps
    to make more
  6. Serve the spring rolls with the dipping sauce