Papaya Summer Rolls

• 5 oz dried vermicelli rice noodles
• 1/2 None large papaya, cut into matchsticks
• 1 None large carrot, cut into matchsticks
• 4 oz cherry tomatoes, roughly chopped
• 30 (8 inch) rice paper wrappers
• 75 None fresh mint leaves
• None None FOR THE DRESSING
• 1 clove garlic, minced
• 2 None green chilies, finely chopped
• 2 tbsp grated palm sugar
• 2 tbsp fish sauce
• 1/2 cup lime juice

1. Place noodles in a heatproof bowl and cover with boiling water. Let stand for 10 mins, or until noodles have softened. Drain and let cool.
2. Combine noodles, papaya, carrot and tomatoes in a large bowl. Using a mortar and pestle, grind garlic and chilies until crushed. Add sugar, fish sauce and lime juice and grind until smooth. Pour over salad and toss to combine.
3. Lay a clean tea towel on a flat work surface. Working with 1 rice paper wrapper at a time, dip into a bowl of warm water for 15 seconds, or until wrapper is soft and pliable. Place on tea towel and add a little filling to the lower 1/3 of wrapper. Top with 3 mint leaves then roll up to enclose filling, tucking in sides. Cut in 1/2. Repeat with remaining rice paper wrappers, filling and mint leaves. Chill until ready to serve.

vermicelli rice noodles, papaya, carrot, cherry tomatoes, rice paper, mint, dressing, clove garlic, green chilies, palm sugar, fish sauce, lime juice

Taken from recipes-plus.com/api/v2.0/recipes/34294 (may not work)