Rice-Paper Rolls With Vermicelli Noodles - cooking recipe

Ingredients

1 package rice paper, wrappers
1/4 cup cilantro leaf
1/2 cup julienned red pepper
1/2 cup julienned yellow pepper
1 cup snow peas, stringed and julienned
1 cup bean sprouts
1/4 cup pickled ginger
1 teaspoon sesame oil
1 teaspoon rice wine vinegar
1 cup cooked vermicelli

Preparation

Soak rice paper wrappers in warm water (one at a time - I use a tin pie plate) for a about 20 seconds or until soft.
Lay wet wrapper on a tea towel to absorb excess water.
Starting about 1/3 from bottom of wrapper, create a 3\" long row with cilantro leaves, red pepper, yellow pepper, snow peas, bean sprouts, vermicelli noodles and a little ginger.
Roll up from bottom, turning in sides as you roll.
Slice each roll in half on a bias and serve with orange chili dipping sauce.
Seasoned Vermicelli Noodles - in a medium bowl whisk seasme oil and rice wine vinegar together, then toss with cooked vermicelli noodles.
Orange Chili Dipping Sauce separate entry.