Easy Vietnamese Cold Rolls | The Barossa Mag

Ingredients

• 125g dried rice vermicelli noodles
• 200g cooked chicken, sliced
• 1 bunch fresh mint leaves, roughly chopped
• 1 bunch fresh coriander leaves, roughly chopped
• 1 medium red capsicum, sliced
• 1 medium cucumber, sliced
• 2 carrots, grated
• 18 large rice paper rounds
• 1 tbsp (20ml) fish sauce
• 1 large chilli, deseeded, finely sliced
• 2 tbsp (40ml) fresh lime juice
• 1 tsp brown sugar
• 2 tbsp (40ml) rice wine vinegar
• 2 tbsp chopped peanuts
• lemon or lime wedges, to serve