Vietnamese spring rolls

1 pkt udon noodles
1/2 capsicum chopped roughly
1 medium carrot peeled and grated
30 gms snow pea sprouts chopped
1 bunch mint roughly chopped
2 tspn ginger
2 tspn garlic
2 tblespn soy sauce
2 tspn fish sauce
7 round rice paper sheets (22 cm round)


Place noodles in a large heatproof bowl and cover with boiling water. Set aside to soak for 2 minutes or until softened.

Drain noodles and use kitchen scissors to cut into small lengths.
Put all ingredients except the rice paper sheets and the chili sauce into a bowl and toss thoroughly.

Using one sheet of rice paper at a time dip into a bowl of hot water and soak for 30 seconds or until pliable. Place on a clean chopping board or tea towel. Top with some of the noodle mixture. Fold in ends and roll up tightly to enclose filling. Repeat with remaining rice paper sheets and filling.

Arrange on a serving platter and serve with sweet chili sauce.

Alternatives: add Vietnamese mint or coriander instead of mint. Use rice vermicelli noodles instead of udon. Recipe can easily be doubled.