Rice-Paper Rolls With Vermicelli Noodles

DIRECTIONS

• 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.
• Lay wet wrapper on a tea towel to absorb excess water.
• 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.
• Roll up from bottom, turning in sides as you roll.
• Slice each roll in half on a bias and serve with orange chili dipping sauce.
• Seasoned Vermicelli Noodles - in a medium bowl whisk seasme oil and rice wine vinegar together, then toss with cooked vermicelli noodles.
• Orange Chili Dipping Sauce separate entry.