Rainbow Rice Paper Roll

Ingredients

• 4 rice paper rolls 
  Dipping sauce
• ¼ cup sweet chilli sauce
• 2 tablespoons lemon juice
• 1  teaspoon fish sauce
• 2  teaspoons soy sauce
• 2 tablespoons rice vinegar
• 2 teaspoons castor sugar
  Filling
• 1 cup rice vermicelli, soaked in hot water
• 2 tablespoons mint leaves
• 1 cucumber, peeled and cut into thin strips
• 1 red capsicum, cut into thin strips
• 1 yellow capsicum, cut into thin strips
• 1 small carrot, peeled and cut into thin strips
• 2 tablespoons chopped spring onions greens
• 8-10 Thai basil leaves
• 2 tinned pineapple slices, cut into thin strips
• 2 tablespoons roasted peanuts, crushed

Method

1. For dipping sauce, take sweet chilli sauce, lemon juice, fish sauce, soy sauce, rice vinegar and, castor sugar in a bowl and mix well.
2. Take some hot water in a shallow plate.
3. Cut rice vermicelli into half and drain thoroughly.  
4. Dip the rice paper rolls in hot water for 5 seconds and spread them on the work top. Arrange some mint leaves at one end.
5. Put rice vermicelli, cucumber, red capsicum, yellow capsicum, carrot, spring onion greems, basil leaves, pineapple and peanuts on top.
6. Fold the edges of the rice roll from both side and tightly roll it from one end to another.
7. Pack it in the tiffin box with dipping sauce.