Memories are made of this... Rice Paper Rolls

Tuesday morning here we are! I can only imagine that the start of the week has been good to you. This means that your belly is full and sleep came soundly. Hopefully this post will have you waking up into Tuesday with a new idea for dinner.

-Vermicelli Rice Paper Rolls - With Sweet Chili dipping sauce

The first time I made Vermicelli roll, was for a good friend around 8 years ago. Since then whenever we see each other there is a twinkle in her eye and on the tip of her tongue is the questions of making them. This is flattering and hilarious because they really aren't hard to make, and work beautifully for lunch, hors d'oeuvres or even dinner if you ramped up the rolls with a few hearty side dishes. Walking back from my friends house tonight I thought... why not share this recipe with you so that you can wrap your friends around your petite culinary finger.

First things first... You will need:

Small Vermicelli noodles. You an usually find this in your local grocery store or at the closes specialty store.

1 Red pepper, Yellow and Green

1 Mango

1Cucumber

Basil

(If you don't like the veggies I have chosen feel free to sub in ones you like) I also sometimes but sprouts in because they taste fresh and make a great filler. 

Core Sauces: Sweet Chili Sauce, Soya Sauce, Sesame Oil, Sriracha (not necessary unless you like spice)

Rice Rolls....................... Either small, medium or large

 

Now that you have the necessary ingredients lets start!!

Place vermicelli noodles in a large bowl, heat water to boil and then pour over noodles. Leave for approx. 5 minutes and then drain the water out. (Or until the noodles have softened) After the noodles are drained sprinkle with Soya Sauce a few basil leaves and Sriracha (hot sauce. only if you like heat).  Put aside. 

Boil more water and put in empty bowl to cool while you cut vegetables. 

Slice vegetables into small strips and set aside.  In this photo you can see I am slicing the vegetables and then placing them on a plate next to my boil of noodles.

Now the hard part is over!

Moisten paper towel and lay down on the surface of your kitchen counter. The one thing to keep in mind while making these is that rice rolls dry out incredibly quickly so you want to make sure that each surface the rice paper rolls touch provide moisture.                                             After you lay our the moistened paper towel take your circular rice paper and place in hot water for approximately 20 seconds. You will see that it will turn opaque and become quite flexible. Similar to a very thin goey crepe. 

Now lay the moistened circular rice paper onto the moist paper towel:

In the picture my pink bowl is filled with warm water that I have dunked my circular rice roll into. I then layed them onto my moistened paper towels that I had placed on my counter.                   To fill the rolls place the cooked vermicelli noodles in the center of the roll. On top put some of each vegetable and mango. To finish add a few fresh leaves of basil.

 Now we roll!

Pretend you are making a burrito. Fold the bottom over the top of the vegetables and noodles. Then pull towards you to tighten the roll. Tuck in each side and then continue to roll forward. 

Eh Voila!! You have made Vermicelli Rice Rolls. 

To store place in moist paper towel on a plate and saran wrap until you are ready to eat. They will dry out, so make sure to refrigerate properly. 

For the sauce, zest and juice one lime. Add in 2 tbsp sweet chili sauce and garnish with fresh basil.  

I guarantee that this will be a hit! Just be careful because friends will remember the fresh light taste of your yummy vermicelli rice roles. Could become addictive..

Eat Drink and enjoy!