Rice-Paper Rolls With Vermicelli Noodles

wish.ca

• Ready In: 1 hr
• Serves: 12
• Yields: 12 rolls

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.