Soak to the rice paper in warm water and place on a cutting board. Layer your vegetables and other ingredients starting with the cilantro leaves, noodles, thinly chopped napa cabbage, match-stick cut cucumbers and bell peppers and topped with grated carrots. Fold ends and then roll.
Serve with gluten-free peanut sauce or chilli sauce.
I made another batch of Gluten Free Peanut Butter Cup cookies. These cookies are courtesy of the recipe from The Baking Beauties. But I didn't have any tapioca starch in the pantry. Feeling daring, I added more potato starch to fill the void. And it worked! And that is when the happy dance in the kitchen commenced in the kitchen.
Tapioca starch is used to help inflate, lighten and brown your baking. I found that these cookies inflated nicely when they were in the oven and I think they have a nice colour to them. I did bake them in the oven with the rack at the mid-range. So thrilled they turned out.