<p dir="LTR" align="LEFT">Thai food is very flavourful and healthy. This is great for gluten-free as well as lactose intolerant diets.</p> <ul> <li>4 rice papers</li> <li>1 carrot, thinly sliced</li> <li>1 green onion, thinly sliced</li> <li>1 red pepper, thinly sliced</li> <li>1 yellow pepper, thinly sliced</li> <li>2 sprigs cilantro fresh</li> <li>¼ English cucumbers, thinly sliced</li> <li>1 piece iceberg lettuce</li> <li>⅓ cup cooked rice vermicelli noodles (for each roll)</li> </ul> <p dir="LTR" align="LEFT">Cook vermicelli noodles as per cooking instructions on the package.</p> <p dir="LTR" align="LEFT">Boil hot water and pour into a shallow bowl. Dip rice paper one at a time very quick and lift to place on a clean cutting board.</p> <p dir="LTR" align="LEFT">On each rice paper, place one piece of lettuce, cooked noodles, peppers, carrots, onion, cucumber and cilantro. Roll into a wrap style.</p> <p dir="LTR" align="LEFT">Dipping sauce</p> <ul> <li>1 tablespoon fresh ginger, grated</li> <li>1 tablespoon garlic, minced</li> <li>2 tablespoons sesame oil</li> <li>⅓ cup gluten-free soya sauce</li> <li>⅓ cup sweet chili sauce</li> <li>⅓ cup hoi sin sauce</li> </ul> <p dir="LTR" align="LEFT">In a small saucepan add sesame oil on medium heat. Sauté garlic and ginger in sesame oil until golden brown.</p> <p dir="LTR" align="LEFT">Add soya sauce, Hoi sin, chili sauce and cook over medium heat for 20 minutes.</p> <p dir="LTR" align="LEFT">Let the sauce cool before serving.</p>