18 round rice paper sheets, dried (can substituted for nori seaweed sheets to create sushi)
1 cup iceberg lettuce, shredded
2 avocados, finely sliced
2 cucumbers, finely sliced
1/2 cup coriander leaves
1/2 cup mint leaves
1 long red chilli, finely sliced
1 carrot, peeled and finely sliced
Soy sauce, to dip
To prepare the Trimmers' Choice, pour noodles out of packets and rinse off the soaking liquid thoroughly. Pour boiling hot water over the noodles and soak for a minute. Refresh the noodles in cold water and set aside.
Prepare a bowl of warm water and dip the rice paper sheets in the water to soften. Lay the sheet flat on a workbench. In the middle of the paper, place the ingredients of your choice and roll the sheet up to secure firmly.
To ensure a vegan dipping sauce, dip into light soy otherwise into lime juice for a zesty dipping sauce.