RICE-PAPER ROLLS WITH VERMICELLI NOODLES

Rice-Paper Rolls With Vermicelli Noodles image

Provided by keeney

Time 1h

Yield 12 rolls, 12 serving(s)

Number Of Ingredients 10

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

Steps:

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.

Nutrition Facts : Calories 12.7, Fat 0.4, SaturatedFat 0.1, Sodium 1.2, Carbohydrate 1.9, Fiber 0.6, Sugar 0.9, Protein 0.6