Method:

1. Prepare all ingredients for rice paper rolls and arrange in bowls on a working surface.
2. Fill a wide bowl with warm water. Dip a rice paper into the water, making sure to wet the whole sheet and then place it onto a working surface or chopping board.
3. Arrange first a lettuce leaf, then a small handful of Vermicelli Rice Noodles and equal amounts of carrots, cucumber and cabbage. Place on top mint leaves and a couple of tablespoons of Chang's Crunchy Fried Noodles or Gluten Free Fried Noodles.
4. Starting from the bottom, fold the rice paper over the vegetables, roll over and tuck in the sides. Complete by tightly rolling the rice paper into a roll.
5. Place onto serving platter or slice in half to reveal colourful vegetables and place into serving bowl. Continue with remaining ingredients.
6. To make the sauce, whisk together the ingredients and place into dipping bowl. Serve alongside Summer Rice Paper Rolls.