Noodle and Vegetable Rice Paper Rolls

/ 0 Comments / /

The rolls can be made at the table or prepared ahead of time and stored in the fridge for up to 3 hours. Cover them with a damp clean towel to keep them moist.

From: Delish Cooking School © 2012 by Hearst Communications, Inc. Buy the Book Now!

Cal/Serv:
31
Yields:

12

Total Time:

0

hours

40

mins

Ingredients
2 oz.
rice vermicelli noodles
1
small carrot
7 oz.
Napa cabbage
1 tbsp.
fish sauce
1 tbsp.
brown sugar
1/4 c.
lemon juice
12
rice paper sheets
12
fresh mint leaves
Directions
  1. Place noodles in medium heatproof bowl, cover with boiling water; stand about 10 minutes or until just tender, drain. Using kitchen scissors, cut noodles into random lengths.
  2. Place noodles in same cleaned bowl with carrot, cabbage, sauce, sugar, and juice; toss gently to combine.
  3. To assemble rolls, place on sheet of rice paper in medium bowl of warm water until just softened; lift sheet carefully from water, placing it on a tea-towel-covered board with a corner point facing towards you. Place a little of the vegetable filling horizontally in center of sheet, top with one mint leaf. Fold corner point facing you up over filling; roll sheet to enclose filling, folding in sides after first complete turn of roll. Repeat with remaining sheets, filling, and mint.

<p>The rolls can be made at the table or prepared ahead of time and stored in the fridge for up to 3 hours. Cover them with a damp clean towel to keep them moist.</p> <p><b>Recipe:</b> <b>Noodle and Vegetable Rice Paper Rolls</b></p> <p>” title=”Noodle and Vegetable Rice Paper Rolls”<br/> class=”lazyimage lazyload”<br/> src=”https://hips.hearstapps.com/del.h-cdn.co/assets/cm/15/10/54f6427c0f42d_-_noodle-vegetable-rice-paper-rolls-delish-cooking-school-de.jpg?crop=1xw:1.0xh;center,top&resize=480:*”<br/> /> </picture> </div> </div> <div class= Louise Lister