Rice-Paper Rolls With Vermicelli Noodles

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   ["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."]

* Per serving · 4 servings · Values may vary.

No additional tips available.