Name: Noodle and Vegetable Rice Paper Rolls
Yield: 1
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 -

Recipe information

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Servings per container:

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Ingredients for - Noodle and Vegetable Rice Paper Rolls

1. 2 oz. rice vermicelli noodles -

2. 1 small carrot -

3. 7 oz. Napa cabbage -

4. 1 tbsp. fish sauce -

5. 1 tbsp. brown sugar -

6. 1/4 c. lemon juice -

7. 12 rice paper sheets -

8. 12 fresh mint leaves -

How to cook deliciously - Noodle and Vegetable Rice Paper Rolls

1. Stage

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. Stage

Place noodles in same cleaned bowl with carrot, cabbage, sauce, sugar, and juice; toss gently to combine.

3. Stage

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.