Rice paper rolls with peanut dipping sauce

INGREDIENTS
100g Vermicelli noodles
300g meat, (shredded) of your choice (prawn, chicken, duck)
1/2 cup chopped coriander and mint
1/2 telegraph cucumber cut into thin sticks
1 red capsicum cut into thin strips
10 rice paper rolls
4 shallots, sliced thinly
1 oak leaf lettuce
6 TBLS hoisin sauce
6 TBLS crunchy peanut butter
1 tsp sesame oil
1 clove of garlic
1 teaspoon lime juice
Water

METHOD

Rice Paper Rolls

Place vermicelli into a large bowl. Pour enough boiling water to cover completely and stand until tender, approximately 3-5min, strain well and place into a bowl, let cool.
Add shredded meat of your choice, coriander, mint and mix well
Fill a tray or bowl with hot water and working one wrapper at a time, submerge wrapper in water to soften, approximately 20-30seconds, then transfer to a clean damp tea towel.
Working quickly, spoon approximately 1.4 cup of noodle mixture along the middle of the wrapper.
Add oak leaf, red capsicum, cucumber and spring onion.
Fold in ends of wrapper and roll to form a sealed round parcel.
Place on a tray lined with baking paper and cover with a damp cloth.

Dipping Sauce

Add hoisin, peanut butter, sesame oil and garlic into a saucepan and gently simmer on the stove.
Stir in water a little at a time until the sauce has a smooth, glossy consistency and a little runny.
Take off the heat and add lime juice.
Taste and adjust to personal taste.
Serve with rice paper rolls