KAYLA ITSINES’ FAVOURITE VIETNAMESE ROLLS

“Vietnamese rolls (or ‘cold rolls’ as we like to call them in South Australia) are one of my favourite meals because they are just full of mouth-watering flavours,” says Kayla. “Try making them the next time you are entertaining – they are so easy.”

You’ll need:

25 g rice vermicelli noodles
oil spray
2 large eggs, lightly whisked
4 small rice paper wrappers
1⁄2 Lebanese cucumber, thinly sliced
1 small handful bean sprouts
1⁄2 medium carrot, thinly sliced
1⁄4 medium red capsicum
seeds removed and thinly sliced
fresh coriander leaves, to serve (optional)
salt-reduced tamari or soy sauce, to serve

1. Place the noodles in a heatproof bowl and cover with boiling water. Leave for 10 minutes, then loosen the noodles with a fork. Drain and refresh under cold water. Drain well and set aside to cool slightly. When cool enough to handle, cut into shorter lengths.

2. Meanwhile, heat a non-stick fry pan over medium heat and spray lightly with oil spray. Pour in the egg and swirl to cover the base of the pan. Cook for 1–2 minutes or until the egg is set. Place the omelette on
a plate and set aside to cool. When cool enough to handle, slice into thin strips.

3. Place the rice paper wrappers, egg, noodles and all the prepared vegetables on the clean workbench, ready to roll.

4. Fill a large bowl with warm water for the wrappers. Working with one wrapper at a time, dip into the water for 1 second to soften. Do not soak as the wrappers can become too soft and tear.

5. Place the wrapper on a chopping board and place one-quarter of the noodles, egg and vegetables on the bottom third, adding a few coriander leaves, if desired. Bring the bottom of the wrapper up and over the filling, fold in the sides and then roll up. Set the roll aside, seam-side down, while you prepare the remaining rolls. Repeat with the remaining ingredients to make four rolls in total. Serve the rolls with a small dish of tamari or soy sauce for dipping.