#VeggieROLLS

“To bulk these up try adding some shredded bbq chicken or tofu to the noodle mixture ”

Veggie rice paper rolls

— these a vegan, gluten-free, and dairy-free WINNING —

1 bunch red radish, thinly sliced on a mandolin

juice of 1 lemon

20 small Rice paper

2 carrots, peeled and thinly sliced into ribbons with a peeler

1/2 bunch butter lettuce, cut into pieces

1/2 cup sweet chili sauce

1tbs crunch peanut butter

Herbs to serve.

Spiced noodle mix.

2tbs peanut butter

1 tbs soy sauce

1tbs black vinegar

2tsp sriracha sauce

1/4 cup Crispy shallots

100g Rice noodles

Toss radish slices with 1/2 the lemon juice and stand to pickle slightly.

For the spiced noodle mix, prepare noodles as per packet instructions. Drain and rinse then transfer to a bowl and combine with remaining ingredients. Season to taste.

Fill a shallow bowl with lukewarm water.

Working with 1 sheet at a time, soak rice paper in water for 10–20 seconds or until just softened. Place on a clean kitchen cloth to absorb excess water. Arrange 3-4 radish rounds towards the bottom of the disc. Add 2 tablespoons of noodle mixture, carrot, and lettuce. Bring the bottom edge of the rice paper up and over the filling, bring the sides in then roll up to enclose filling. lightly brush with vegetable oil or spray with olive oil. Place rolls on a serving plate. Repeat to make around 20 rolls.

For the dipping sauce combine sweet chili sauce, peanut butter, and remaining lemon juice in a small bowl. Add to rice paper rolls serving platter and scatter with herbs.