These vegetarian summer rolls are great when you want to eat healthy but really don't want another salad. It's all your veggies wrapped up into Vietnamese rice paper rolls and once you get the hang of it, they are pretty quick to make. Our Japanese Sesame Miso Dressing with it's savory nutty creaminess makes a delicious dipping sauce.
Recipe:Vegetarian Summer Rolls (Makes 4 rolls)
Vermicelli Noodles (boil per package instructions- I tend to boil for just 1 minute)
1 Carrot julienned into matchstick strips
Radish cut into thin rounds
English Cucumber julienned into matchstick strips
Rice Paper Rounds (you can find in the Asian section of a traditional grocery store)
Bowl of Water
We make our summer 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, bean sprouts, cilantro, mint and then radishes 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 on youtube)