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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 8 |
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I had these at a baby shower last Spring made by the daddy ! ! and they are scrumptious! I got the recipe and have been making them ever since. Don't know if it is his recipe or where it originated from. I sometimes add cooked shrimp too. Read more . *Not my pic but look exactly like this Ingredients:
32 sugar snap peas (12 oz pkg) |
1 carrot |
8 green onions |
8 oz rice vermicelli |
1 tsp lime juice |
2 tbsp toasted sesame seeds |
1/2 tsp salt |
1/4 tsp white pepper |
8 rice paper wrappers |
32 fresh mint leaves...i tend to use cilantro as well instead of mint |
dipping sauce |
1/4 c soy sauce, low sodium |
1/4 c rice vinegar |
2 tsp sesame oil |
1 tsp sambal oelek |
Directions:
1. Whisk together the dipping sauce ingredients with 1/4 cup water. Set aside.
2. Cook snap peas in boiling salted water for 2 mins. Drain and immediately plunge into ice cold water. It is a good idea to have this ready ahead of time.
3. Peel carrot and cut into long thin strips. Wash green onions and trim to 3 inches long.
4. Place the rice vermicelli in a bowl and pour boiling water to cover and let sit 3 mins. Drain and rinse with cold water.return to bowl and stin in lime juice, sesame seeds and s/p.
5. Now there are 2 ways to soften rice wrappers.
6. You can dip each one in warm water and dry off with a towel or you can lay each one on a clean work surface and wipe it with a clean wet towel making sure to do both sides and the edges.
7. When soft place 4 mint leaves ina line down the centre. Top with 1/4 cup noodle mixture, placing it ina log shape leaving aboiut 1 inch on either side. Set 4 suagr snap peas on top of noodles. Place green onion on top of peas and 5 carrot strips.
8. To close gently lify the top edge and roll it tightly over filling. Carefully fold in sides and roll tightly to seal.Repeat.. Chill till serving. So delicious!!
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