Better Recipe for Raw Spring Rolls

I have improvised the original recipe to find a much tastier combination. Also, these fruits and veggies are cheaper in Japan than those listed in the original recipe.

Once the rice paper wrappers are soaked, they are not as delicate as they look. It is when they are still hard that they can crack and cause you problems later!! Be careful how they are stored. I think I put something heavy in the middle of mine while in the cupboard and it did a number on them...

This recipe makes 12 spring rolls and serves two people as the bulk of a meal.

Ingredients:
12 round rice paper wrappers
50g rice vermicelli noodles
1 persimmon, peeled and cut into thin strips
1 carrot, cut in half and into thin strips
1/2 red pepper, cut into thin strips
1 inch piece of negi, thinly sliced
2 Tbsp sweet chilli sauce
soy sauce for dipping

Method:
1. Place the vermicelli in a large bowl, cover with boiling water, and leave for at least 5 minutes (there is no harm in waiting longer). Then strain and cut in half.
2. Add the persimmon, carrot, red pepper, onion, and sweet chilli sauce and mix well.
3. Soak the rice paper wrappers in warm water according to the directions (usually 20-30 seconds).
4. Lay wrappers out flat on the counter and place some of the filling in the middle. Fold the sides of the wrapper in and then roll from the bottom to the top.
5. Repeat until all the filling is gone.
6. Serve cold with soy sauce for dipping. Best if eaten within a few hours of making or they might actually dissolve entirely...