Rainbow salad rolls

These can been a little time consuming with the prepping of all the veggies, but they are so tasty and fun to make. A great meal for a night in or for a group to make together, as everyone can put what they please in each roll. Rice paper wrappers come in small (aprox 4 inches) med (aprox 10 inches) large (apox 18inches) I usually use the medium size, they are most common and easer to use. The smaller size are great for appetizers to take to dinner parties.



                                          Ingredients

Rice vermicelli (prepared as per directions and cooled)
Rice paper rounds
Red pepper
Cucumber
Carrot
Cilantro
Cabbage (red cabbage looks very pretty)
Mung bean sprouts
Shrimp or Imitation crab
Limes to ganish
Dipping sauces (sweet chili, peanut, hosin)

1. Slice the red pepper, cucumber and cabbage in very thin strips, using a veggie peeler to peel the carrot in to flat and thin strips. Ensure all the veggies are the same length.Wash and dry the cilantro and mung beans

2. Fill a baking dish that is larger then the rice paper with hot water. Dip one rice wrapper in the hot water for about 1 second to soften. Lay paper flat on a clean damp dish towel or damp clean cutting board, and place desired amounts of fillings, shrimp first with noodles last . Fold the sides in . Beginning at the bottom edge of wrapper, tightly wrap  the ingredients

3. Serve with warm or cold dipping sauce. Substitute chicken, beef or prawns for shrimp

.

.