A fresh and nutritious snack or light meal. Feel free to swap the pork for chicken, salmon, prawns or beef, or cooked tofu for a vego option!
Place the vermicelli noodles in a large bowl and cover with boiling water. Set aside.
Cut the carrot, capsicum and cucumber into long very thin pieces. Set aside.
Pour hot water into a shallow tray and place one piece of rice paper into the water. When it becomes soft, carefully transfer onto a dry, clean tea towel.
Drain the Vermicelli noodles from water.
Transfer a small amount of vermicelli noodles across the middle of the rice paper. Add the meat, cucumber, carrot, capsicum, coriander and pea shoots.
Roll, while tucking the ends in - holding in the filling ingredients as tightly as possible. Set aside.
Repeat with the rest of the rice paper.
Combine all sauce 1 ingredients in a small bowl. Mix well.
Combine all sauce 2 ingredients in a small bowl, mix well. Adjust the amount of water added if you would like a runnier consistency.
Serve rice paper rolls on a small platter with the sauce.
Sprinkle with chilli flakes and toasted sesame.
Servings 0
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