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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 12 |
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These do take a little time to make but are worth the effort. Have fun with these and add in shredded chicken or shrimp. These do contain peanuts so are not for anyone with a peanut allergy. Ingredients:
4 ounces vermicelli |
1 cup shredded napa cabbage |
1 medium carrot, finely shredded |
1/3 cup chopped honey-roasted peanuts or 1/3 cup plain peanuts |
3 tablespoons fresh cilantro, snipped |
1 tablespoon fresh mint, snipped |
1 tablespoon oriental fish sauce or 1 tablespoon soy sauce |
2 teaspoons cooking oil |
1 teaspoon toasted sesame oil |
1/2 teaspoon crushed red pepper flakes |
128 inches rice paper sheets |
1/3 cup hoisin sauce |
1/4 cup plum sauce |
1/4 cup water |
Directions:
1. Cook vermicelli, uncovered, in boiling water for 2 minutes or just until limp. Drain; rinse with cold water and drain well. Chop into short pieces.
2. Combine vermicelli, cabbage, carrot, and peanuts in a large bowl.
3. Combine cilantro, mint, fish sauce or soy sauce, cooking oil, sesame oil, and red pepper in another bowl; add to noodle mixture. Toss ingredients thoroughly.
4. Pour warm water into a large shallow dish. Dip 1 or 2 rice papes at a time into water; gently shake off excess. Place the wet rice papers between clean, damp, 100% cotton kitchen towels.
5. Spoon about 3 tablespoons of the noodle mixture onto one rice paper, just below center of paper. Tightly roll filled rice paper up from bottom, tucking in opposite sides as you roll. Repeat with remaining papers and noodle mixture, covering rolls as you make them to prevent drying.
6. For dipping sauce, combine hoisin sauce, plum sauce, and the 1/4 cup water. Serve with spring rolls.
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