Vegetarian Ricepaper Rolls - cooking recipe

Ingredients

30 sheets rice paper
100 g snow peas, finely sliced lengthways
2 medium carrots, grated
1/4 green cabbage, finely shredded
30 leaves coriander (cilantro)
1 1 tablespoon tamari or 1 tablespoon soy sauce
100 g bean sprouts
8 green onions
1/2 red capsicum, finely sliced (sweet bell pepper)
30 sheets rice paper
1 lemon, juice of

Preparation

Prepare veges.
Place the shredded cabbage in a bowl with the lemon juice and fish sauce to marinate.
Soak the rice paper sheets, 2 to 3 at a time, in cold water for approximately 2 minutes. Lift out carefully and place on a damp tea towel to continue softening. When they are fully soft and pliable they are ready to use.
Using one softened rice paper sheet at a time. Place a small amount of each vegetable and 1 piece of coriander/cilantro on the edge of the paper. (Suggested amounts are 1 to 2 slices of each vegetable and about 1 teaspoon of carrot and cabbage.) It's better to under rather than over fill the rolls as they can become difficult to roll.
Roll up the rice paper, tucking in the edges. Place on a platter or tray. Continue with the other sheets of rice paper until all the filling is used. You can completely wrap the filling to look like a spring roll parcel or can leave one end folded neatly open to show the colourful fillings.
Serve rice paper rolls cold or at room temperature, and use sauce to dip rolls into. I like to use asian style sweet chilli sauce.