Rice-Paper Rolls With Vermicelli Noodles

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Recipe by keeney


Ingredients Nutrition


  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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