Ingredients :

• 50 g vermicelli rice noodles
• 24 small sheets of rice paper
• 1/2 cup cilantro leaves
• 1/2 cup mint leaves
• 500 g cooked shrimp, peeled, deveined and cut in half lengthwise
• 2 Lebanese cucumbers, seeded, cut into long sticks
• 2 red radishes, thinly sliced
• 1/2 cup (125 ml) sweet chili sauce
• pickled carrot
• 2 carrots, peeled, cut into sticks
• 1/4 cup (60 ml) rice wine vinegar
• 1 tablespoon powdered sugar
• 1 teaspoon salt
• 1 red bird chili , seeded, finely chopped (optional)
• 1 teaspoon finely grated ginger

Preparation:

1. To make the pickled carrot, combine the carrot, vinegar, sugar, salt, chili, if using, ginger, and 1 tablespoon water in a small bowl. Cover and place in the refrigerator for 1 hour to develop the flavors. To drain.
2. Place the noodles in a heatproof bowl. Cover with boiling water. Set aside for 2 minutes to soak. Refresh under cold water. Drain well. Use kitchen shears to chop coarsely.
3. Fill a shallow dish with warm water. Dip 1 sheet of rice paper in water, then drain and place on a clean board (it will continue to soften as it sits).
4. Place 2 cilantro leaves and 2 mint leaves on the bottom third of the rice paper sheet. Top with 2 shrimp halves and some noodles, cucumber, radish and pickled carrot.
5. Fold the edge of the rice paper sheet over the filling. Fold in the sides, then roll to enclose. Place on a tray. Repeat with the remaining rice paper sheets, cilantro, mint, shrimp halves, noodles, cucumber, radish and pickled carrot. (To prevent sticking, keep the rolls slightly apart in the tray.) Serve with the sweet chili sauce.

Ingredients :

• 100 g (1/2 cup) tricolor quinoa
• 225 ml of water
• 30 g palm sugar , finely chopped
• 5 teaspoons fish sauce
• 1 tablespoon tamarind puree
• 1 small clove garlic, crushed
• 2 teaspoons lime juice
• 3/4 teaspoon fresh ginger, finely grated
• 400 g beef steak
• 2 green shallots, thinly sliced
• 12 sheets of rice paper, 22 cm in diameter
• 1 long fresh red chili, thinly sliced ​​diagonally
• 12 large leaves of fresh mint
• 150 g bean sprouts
• 12 sprigs of fresh cilantro

Preparation:

1. Place the quinoa and 185 ml (3/4 cup) water in a saucepan over medium-low heat. Bring to a simmer. Cook over low heat, stirring, for 10-12 minutes or until quinoa is tender. Cool a little.
2. For the sauce, place the sugar, fish sauce, tamarind, garlic and remaining water in a saucepan over medium-low heat. Cook, stirring, for 3 minutes. Simmer for 2 minutes or until slightly thickened. Transfer to a bowl. Add juice and ginger. Cold.
3. Heat a grill to medium-high heat. Drizzle steak with olive oil. Season. Cook, turning, for 4 minutes over medium heat or until cooked to your liking. Rest for 4 minutes. Cut finely.
4. Add the shallot and 3 teaspoons of sauce to the quinoa. Dip 1 sheet of rice paper in cold water for 10 seconds or until it begins to soften. Drain on a clean kitchen towel. Place on a work surface. Place 2 chili slices and a mint leaf in the center. Top with some quinoa mixture, bean sprouts, steak and cilantro. Fold the ends. Roll tightly to enclose the filling. Repeat with remaining sheets. Serve with the remaining dipping sauce.

Ingredients :

• 1 tablespoon sesame oil
• 2 cloves garlic, crushed
• 1 teaspoon grated ginger
• 2 shallots, finely chopped
• 300 g chopped mushrooms
• 40 g Chinese cabbage , finely grated
• 2 teaspoons low salt soy sauce
• 16 large sheets of rice paper
• 1 bunch fresh cilantro, leaves picked
• 2 medium carrots, peeled, finely julienned
• 1 cup bean sprouts, trimmed
• Extra low salt soy sauce, for serving

Preparation:

1. Heat sesame oil, garlic and ginger in a frying pan over low heat for 1 minute. Add the shallots, mushrooms and cabbage and increase the heat to medium. Cook for 3 minutes or until tender. Transfer to a bowl, add soy and let cool.
2. Fill a large bowl with warm water and place 2 sheets of rice paper at a time in the water to soften for about 30 seconds. Be careful not to let them become too soft; They should be soft, but firm enough to handle.
3. Remove the rice paper from the water, drain it well and place it on a flat board. Sprinkle with cilantro leaves and sandwich with the second sheet of rice paper. Top with a tablespoon of mushroom mixture (be careful to drain excess moisture). Top with the julienned carrot and bean sprouts. Fold the ends in and roll tightly. Set aside and cover with plastic. Continue with remaining ingredients. Serve immediately.