4 tbsp Greek-style Yoghurt
2 tsp sweet chilli sauce or gluten-free sweet chilli sauce
Zest of ½ of a lime
50 g snow pea sprouts
1 Lebanese cucumber
1 red capsicum
16 x 16 cm round rice papers
Bowl of warm water
½ cup fresh coriander leaves
- Combine yoghurt, sweet chilli sauce and lime zest in a small bowl.
- Trim snow pea sprouts. Cut the cucumber, red capsicum and carrot into short, thin sticks.
- Dip rice papers, two at a time, into a bowl of warm water for 10 seconds. Transfer to a plate.Top rice papers with a few coriander leaves, capsicum, cucumber, carrot, yoghurt mixture, then sprouts.
- Fold in sides of rice paper and roll up to enclose filling. Arrange rolls on a platter lined with damp paper towel. Top with damp paper towel until ready to serve.