•  50g dried rice vermicelli noodles
•  8 x 16cm diameter rice paper rounds
•  ¼ cup mint leaves
•  ¼ cup corinader (cilantro) leaves
•  1 green onion (scallion), trimmed and thinly sliced
•  1 (100g) carrot, peeled and thinly sliced
•  1 Lebanese cucumber, thinly sliced
•  50g snow peas (mange tout), blanched and thinly sliced
•  1 long red chilli, seeds removed and thinly sliced, optional

   Place the noodles in a bowl and cover with boiling water. Allow to stand for 6–8 minutes or until tender. Drain and return to the bowl. Set aside.

  Soften a rice paper round in warm water for 30 seconds. Place on a dry, clean cloth. Top with mint, coriander, green onion, carrot, cucumber, snow peas, chilli and noodles. Fold over one end and then roll to enclose filling. Repeat with remaining ingredients. Serve with dipping sauce. Makes 8.