Rice-Paper Rolls With Vermicelli Noodles

Name: Rice-Paper Rolls With Vermicelli Noodles
Prep time: 1 h
Total time: 1 h
Yield: 12 rolls, 12 serving(s)
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

Submitted by keeneyfb

"wish.ca"

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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

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.