Rice-Paper Rolls With Vermicelli Noodles |
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Prep Time: 60 Minutes Cook Time: 0 Minutes |
Ready In: 60 Minutes Servings: 16 |
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wish.ca Ingredients:
1 package rice paper, wrappers |
1/4 cup cilantro leaf |
1/2 cup julienned red pepper |
1/2 cup julienned yellow pepper |
1 cup snow peas, stringed and julienned |
1 cup bean sprouts |
1/4 cup pickled ginger |
1 teaspoon sesame oil |
1 teaspoon rice wine vinegar |
1 cup cooked vermicelli |
Directions:
1. Soak rice paper wrappers in warm water (one at a time - I use a tin pie plate) for a about 20 seconds or until soft.
2. Lay wet wrapper on a tea towel to absorb excess water.
3. Starting about 1/3 from bottom of wrapper, create a 3 long row with cilantro leaves, red pepper, yellow pepper, snow peas, bean sprouts, vermicelli noodles and a little ginger.
4. Roll up from bottom, turning in sides as you roll.
5. Slice each roll in half on a bias and serve with orange chili dipping sauce.
6. Seasoned Vermicelli Noodles - in a medium bowl whisk seasme oil and rice wine vinegar together, then toss with cooked vermicelli noodles.
7. Orange Chili Dipping Sauce separate entry.
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