- 8-12 Sheets Round Rice Paper
- 200 g Vermicelli Noodles
- 2 Carrots Julienne Cut
- 1 Cucumber Seeded and Julienned
- 1 Small Bunch Fresh Cilantro
- 1 Small Bunch Fresh Mint Leaves
- 2 tbsp Soy Sauce
- 1 tbsp Olive Oil or Sesame Oil
- 1 tbsp Rice Wine Vinegar
- 1 tbsp Red Pepper Flakes Adjust to Your Spice Preference
- 2 cups Cooked, Shredded Chicken Optional
- Salt and Pepper to Taste
Step 1: Prepare the Noodles and SpicesBoil a pot of water and cook the vermicelli noodles according to the package instructions until they are just soft, usually 3-5 minutes.Drain the noodles, rinse with cold water, and toss with a bit of oil to prevent sticking.In a large bowl, combine the cooled seasoned noodles with soy sauce, rice wine vinegar, olive or sesame oil, and red pepper flakes.Taste the seasoned noodles and adjust the seasoning to your liking with salt and pepper. Step 2: Assembly and Rolling TechniquePrepare a large flat-bottomed dish with warm water. This will be used to soften the rice paper.Immerse one sheet of rice paper into the water for about 15-20 seconds until it becomes pliable but not too soft.Lay the damp rice paper on a flat, clean surface.In the center of the paper, stack a small amount of the seasoned noodles, followed by a few strips of carrot, bell pepper, cucumber, herbs, and chicken, if using.Fold the bottom half of the rice paper over the filling. Fold in the sides, then tuck and roll snugly like a burrito.Place the finished rolls onto a platter or plate, ensuring they do not touch to avoid sticking. Repeat until all ingredients are used.
