Papaya Summer Rolls - cooking recipe

Ingredients

5 oz dried vermicelli rice noodles
1/2 None large papaya, cut into matchsticks
1 None large carrot, cut into matchsticks
4 oz cherry tomatoes, roughly chopped
30 (8 inch) rice paper wrappers
75 None fresh mint leaves
None None FOR THE DRESSING
1 clove garlic, minced
2 None green chilies, finely chopped
2 tbsp grated palm sugar
2 tbsp fish sauce
1/2 cup lime juice

Preparation

Place noodles in a heatproof bowl and cover with boiling water. Let stand for 10 mins, or until noodles have softened. Drain and let cool.
Combine noodles, papaya, carrot and tomatoes in a large bowl. Using a mortar and pestle, grind garlic and chilies until crushed. Add sugar, fish sauce and lime juice and grind until smooth. Pour over salad and toss to combine.
Lay a clean tea towel on a flat work surface. Working with 1 rice paper wrapper at a time, dip into a bowl of warm water for 15 seconds, or until wrapper is soft and pliable. Place on tea towel and add a little filling to the lower 1/3 of wrapper. Top with 3 mint leaves then roll up to enclose filling, tucking in sides. Cut in 1/2. Repeat with remaining rice paper wrappers, filling and mint leaves. Chill until ready to serve.