Salmon and avocado rice paper rolls

Prawns and avocado are a classic lunch pair that can satisfy any type of taste buds.

Ingredients:
ROLLS
50 g dried rice vermicelli noodles
8 x 16 cm diameter rice paper rounds
200 g fresh salmon, thinly sliced
200 g avocado, thinly sliced
1/4 cup mint leaves
1/4 cup coriander leaves
1 green onion, thinly sliced
1 carrot, thinly sliced
50 g mange tout

Instructions:
Place the noodles in a bowl and cover with boiling water. Allow to stand for 6 minutes or until tender. Drain and return to the bowl. Set aside. Soften a rice paper round in warm water for 30 seconds. Place on a dry, clean cloth. Place a little heap of noodles, a piece of salmon, avocado, herbs, carrot, mange tout and chilli on the bottom part of the rice paper. Fold over to close the bottom and roll the pocket closed. Repeat with the rest. Serve with the dipping sauce.

HONEY AND GINGER DIPPING SAUCE
1/4 cup soya sauce
1 T honey
1 crushed garlic clove
1 T finely grated ginger
1/3 cup lime juice
2 sliced chillies

Combine all ingredients and serve with the rolls.