Vegetarian Rice Paper Rolls with Vietnamese Dipping Sauce
Simple and fresh vegetarian rice paper rolls made with red cabbage, vermicelli noodles, cucumber, carrot and fresh herbs served with our Vietnamese Green Tea and Mint Nuoc Cham Dipping Sauce.
Vegetarian Rice Paper Rolls with Vietnamese Dipping Sauce Recipe
Rice Paper Rolls (we used about 8 but make as many as you want)
1/2 Cucumber cut into matchstick pieces (use flesh part of cucumber, discard seeds)
1 medium carrot (peeled and cut into matchstick pieces)
1/4 Cup Bean Sprouts
3 leaves red cabbage torn into 2 inch by 1 inch size pieces
1/2 Package Vermicelli Noodles (cook according to package directions, rinse with cold water and drain)
Wozz! Vietnamese Green Tea Mint Dipping Sauce For Serving
Make rice paper rolls on the counter top lined with wet paper towels. The rice paper becomes quite sticky when not kept moistened.
Dip one rice paper round in bowl of warm water for a quick second, remove and then place on moist paper towel. Leave a one inch border from edge and add your ingredients starting with noodles, then carrot, cucumber, pinch of bean sprouts, a couple sprigs of cilantro, 2 mint leaves, and then red cabbage on top. Wrap by starting with the right side, fold right side in then pull front edge up and over, fold in other side and then roll. Place seam side down when finished and place on plate with plastic wrap on it to keep from sticking to plate. (If you are unsure about how to wrap these you can watch a video of how it's done online on youtube)
As you make them, set them on a plate lined with moist paper towel to keep from sticking to plate and each other.
Cut rolls in half and serve with Wozz! Vietnamese Green Tea Mint Dipping Sauce