Ingredients   

8-10 spring roll wrappers
120g rice noodles
1 cucumber, julienned
1 capsicum, julienned
2 carrots, peeled and julienned
¼ purple cabbage, shredded
¼ green cabbage or lettuce leaves, cut into small pieces
Large handful parsley, roughly chopped

Dressing

Juice of 2 limes
Zest of 1 lime
¼ cup soy sauce
1 teaspoon fresh ginger, grated
2 tablespoons honey

Method   

Heat pot over medium heat, add noodles and 2 cups of water. Cook for 5 minutes or until soft. Remove noodles from water and drain in a colander

Add dressing ingredients to a small bowl and mix well. Set aside

Before making the spring rolls, prepare all ingredients

Add warm water to a shallow dish and soak one rice paper wrapper for 15-20 minutes then place onto a clean tea towel

Arrange green cabbage or lettuce leaves first. On top, add a small number of noodles, cucumber, capsicum, carrot, purple cabbage, and parsley

Gently fold the edges and roll until the seam is sealed. Cut the rolls in half and place onto a serving plate

Serve with lime dressing