Noodle and vegetable rolls | Women's Weekly Food
Delicious noodle and vegetable rolls perfect for lunchboxes, made with rice vermicelli and loved by kids. Serves 10. Quick & Easy recipe from Women's Weekly Food.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.
Ingredients
- 60 grams rice vermicelli
- 1/2 carrot (60g), grated coarsely
- 1/2 chinese cabbage (350g), shredded finely
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 1/4 cup (60ml) lemon juice
- 12 x 17cm-square rice paper sheets
- 12 fresh mint leaves
- 1/4 cup (60ml) sweet chilli sauce
- 1 tablespoon lime juice
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