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Natasha Laging15 Nov 2017
FEATURE

Camp cooking: Rice paper rolls

This Vietnamese favourite is also a healthy camp food option
The beauty of rice paper rolls is that they can be served for lunch, dinner or just as a snack. Any time of the day, the delicious clean flavours loaded into the translucent rice paper are a sensory delight… 
They’re not as fiddly to make as you might think and there’s no cooking required. Are you ready? 
Preparation time: 10-15 minutes  
Ingredients:
-Rice paper wrappers
-Rice vermicelli noodles
-Tin tuna
-Tin baby corn
-Grated carrot
-Baby spinach or rocket leaves
-Mint leaves
-Coriander leaves
-Warm water
-Chopped roasted peanuts for dipping
-Hoisin sauce for dipping
-Sweet chilli sauce for dipping
Method: 
1. Soak the rice noodles according to the packet instructions
2. Lay out the other ingredients
3. Fill a large shallow bowl with warm water
4. Dip one wrapper into the water for 2-3 seconds to soften. Take it out and fill with a central strip of desired ingredients
5. Fold in uncovered sides of wrapper, and then tightly roll to enclose the filling
6. Repeat with remaining papers 
7. Serve with sweet chilli sauce, hoisin sauce and chopped nuts
8. Enjoy!  

Recipe supplied by Julie Whiting 
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Written byNatasha Laging
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