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30 minutes
30 minutes
- 8 small rice-paper wrappers
- 125.00 ml shredded iceberg lettuce
- 50g bean sprout
- 1 small carrot, peeled, grated
- 1 medium Lebanese cucumber, peeled, cut into ribbons (see note)
- 1 medium avocado, peeled, cut into strips
- Sweet chilli sauce, to serve
- Fill a heatproof bowl halfway with warm water. Submerge 1 rice paper wrapper in the water until softened for 20 to 30 seconds. Place on a flat surface for rolling.
- Lay a portion of lettuce on one side of a wrapper. Add a portion of beansprouts, carrot, cucumber, and avocado. Fold the ends in and roll tightly to seal the filling. Keep the rolls covered with a damp towel to keep them fresh. Repeat with the remaining ingredients. Enjoy with sweet chilli sauce.
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