Rice-Paper Rolls With Vermicelli Noodles

Submitted by keeneyfb

"wish.ca"

 

• Ready In: 1hr
• Ingredients: 10
• Yields: 12 rolls
• Serves: 12

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.