Ingredients
- 25 g rice vermicelli noodles
- Oil spray
- 2 large eggs, lightly whisked
- 4 small rice paper wrappers
- ½ medium cucumber, thinly sliced
- 1 small handful bean sprouts
- ½ medium carrot, thinly sliced
- ¼ medium red pepper, seeds removed and thinly sliced
- Fresh coriander leaves, to serve (optional)
- Reduced-salt tamari or soy sauce, to serve
How to Make It
- Place the noodles in a heatproof bowl and cover with boiling water. Leave for 10 minutes, then loosen the noodles with a fork. Drain and refresh under cold water. Drain well and set aside to cool slightly. When cool enough to handle, cut into shorter lengths.
- Meanwhile, heat a non-stick frying pan over medium heat and spray lightly with oil spray. Pour in the egg and swirl to cover the base of the pan. Cook for 1–2 minutes or until the egg is set. Place the omelette on a plate and set aside to cool. When cool enough to handle, slice into thin strips.
- Place the rice paper wrappers, egg, noodles and all the prepared vegetables on the clean workbench, ready to roll.
- Fill a large bowl with warm water for the wrappers. Working with one wrapper at a time, dip into the water for 1 second to soften. Do not soak as the wrappers can become too soft and tear.
- Place the wrapper on a chopping board and place one-quarter of the noodles, egg and vegetables on the bottom third, adding a few coriander leaves, if desired. Bring the bottom of the wrapper up and over the filling, fold in the sides and then roll up. Set the roll aside, seam-side down, while you prepare the remaining rolls. Repeat with the remaining ingredients to make four rolls in total.
- Serve the rolls with a small dish of tamari or soy sauce for dipping.
