Try Matthew's amazing spring rolls!
Bring a medium saucepan of water to the boil
Boil rice noodles for 3-5 minutes and drain. Rinse thoroughly with cold water
Fill a large shallow bowl with warm water
Dip one rice paper into the water for 1 second to soften.
Lay rice paper on the bench and place a handful of noodles, basil, 2 mint leaves, coriander, carrot, cucumber, avocado and peanuts like soldiers side-by-side across the centre
Leave about 5cm of the paper uncovered on each side
Drizzle a tbsp. of sweet chili sauce into the noodles and across filling
Fold in top and bottom of wrapper, then tightly roll to enclose the filling
Repeat with remaining rolls
In a small bowl, mix hoisin sauce and one tsp of chopped peanuts
Serve rice paper rolls with hoisin-peanut dipping sauce
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