You can use any filling you wish in these rolls as long as you keep the ingredients reasonably dry. If the filling is too wet the rolls will get soggy and will be hard to handle.
Ingredients (Serves 4)
8 sheets rice paper
1 carrot, grated
1 cup salad sprouts (my favourite is broccoli sprouts)
1/2 Lebanese cucumber, cut into sticks
1/2 red capsicum, cut into sticks
2 shallots, cut into quarters lengthways
1/2 avocado, cut into 8 slices lengthways
32 unsalted, roasted cashews
Place a sheet of rice paper into a bowl of warm water for 10 seconds to soften it. Remove from water, place on a clean cutting board.
Place a good pinch of salad sprouts onto the middle of the rice paper. Place a good pinch of grated carrot on top of the sprouts. Then line 4 cashews on top.
Top the cashews with a stick of cucumber, capsicum shallot and a slice of avocado.
Bring one corner of the rice paper over to the top of the filling. Then bring the two side corners over to the middle of the filling so that the ends of the roll are covered. Finish rolling the rice paper. This is easy as the damp and softened paper sticks without any problems.
Serve with a little bowl of soy sauce or sweet chilli sauce for dipping.