|20 min||5 min||14|
|125 gm||Pasta, Vermicelli, dry|
|1 cup grated||Carrots|
|1 cup||Bean sprouts (lightly chopped)|
|1/2 cup||Cucumber (julienned)|
|1/2 cup||Green onion, scallion, ramp (chopped)|
|1/2 cup||Mint, fresh (finely chopped)|
|1/2 cup||Cilantro (coriander) (finely chopped)|
|2 tsp||Sesame oil|
|14 piece||Rice paper|
1. Put the vermicelli noodles in a large bowl, then pour boiling water over top until they are covered.
2. Put a pan or something on top to cover and let them soak until tender, or about 4 minutes. Drain and rinse with cold water.
3. Let the noodles sit and drain for about 5-10 minutes. You want to drain as much water as possible.
4. Chop up the noodles a bit and mix them in a bowl with the carrots, cucumber, green onion, mint, cilantro, and sesame oil.
(If desired toss with peanut sauce to coat) Set aside.
5. Pour about 2 inches of hot water into a pie plate and completely submerge a rice paper wrapper. Let it sit for about 10-15 seconds until it is softened. Remove from the water, let the excess drip off, and carefully lay it on the counter in front of you.
6. Mound about 1/4-1/3 cup of the noodle filling near the edge closest to you, in a log shape.
7. Fold the sides in and, rolling away from yourself, tightly roll up.
8. Set the finished salad roll on a plate that is covered with a damp paper towel.
9. Continue with the rest of the rice paper wrappers. As the water cools in the pie plate, you will have to top it up to make it warm again.
10. Serve on a plate garnished with chopped fresh chilis, green onion, and peanut sauce on the side to dip.