Ingredients

3 chillis, red – chopped
2 tbsn lime juice
2 tbsn soy sauce
3 tpsn garlic, minced
3 tpsn ginger, minced
2 tbsp sugar
1/2 cup mint, finely chopped
4 cups water, boiled
12 rice paper rolls, (extra for breakages)
80g iceberg lettuce, finely shredded
100g Hakubaku Organic Somen noodles
1 cup sweet chilli sauce
100g snow pea sprouts
Various fillings of choice including cooked prawns, raw or smoked salmon slices, avocado slices, grilled chicken slices and tofu pieces

Somen

Kats rice paper rolls

Method

Method:

For dipping sauce-
Combine Chilli, soy sauce, lime juice, garlic, ginger, mint and sugar in a small bowl. Set aside to allow flavours to infuse.

For Rolls-
In a medium size bowl, pour 2 cups boiling water onto somen noodles to soften them.
Drain the water after 2 minutes rinse in cold water and set aside.
Using a pastry brush, brush boiled water (from kettle) on rice paper rolls to soften slightly.
Spread out rice paper on a plate and cover with a damp, clean tea towel to keep the rice paper moist until needed.
Working quickly, place a small amount of somen noodles into the centre of the rice paper roll.
Top with small amount of the lettuce, Sweet chilli sauce, snow pea sprouts and a filling of choice
Roll up rice paper like a cigar and dip into dipping sauce. Enjoy.
Guests can roll their own or you can pre- roll them for easy entertaining

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