Optional: chilli flakes or a finely chopped chilli
Sweet chilli dipping sauce
2TBSPrice wine vinegar
2TBSPsweet chilli sauce
For each dipping sauce, whisk all ingredients together.
Rice paper rolls
Cook the noodles according to the packet directions. While doing this, prep the veges - chop them into matchstick size pieces.
Chop the fresh herbs and mix them in with the noodles.
To assemble the rolls
Prepare the rolling surface - I like to make my rolls on a clean, damp tea towel as the paper can be delicate and they don't tend to stick to the tea towel.
Prepare the wrapper - take a bowl large enough to fit a rice paper wrapper in, and fill it with lukewarm water. Take 1 rice paper wrapper and soak it in the water for about 30 seconds until it starts to feel soft. Remove from the water and place on the prepared tea towel or other flat surface e.g. a chopping board.
Fill the wrapper - add noodles, veges and meat (if using) to the bottom third of the wrapper.
Roll it - just like a burrito - fold the bottom over the fillings, fold in the sides and then roll it up tight
Repeat with remaining rice paper wrappers.
Serve with dipping sauces. Any leftover rolls, store in the fridge for a couple of days, but they are best eaten that day.