Rollin into Spring Time and Using my Noodle! ;)

Hiya! This warmer LA weather feels more like summer .... It's got me scouring for recipes that feel cooler. A while back I found a segment on Asian Noodles in Sunset Magazine. Most of them are for soups, but it had a neat breakdown of noodles and their use.

Decided to use Rice Vermicelli (Saifun) noodles in some spring rolls and Soy Peanut Sauce for dipping. Super fresh & easy. Most ingredients can be found at your regular market, but if not, go to your local Asian market and explore! Have fun!

Here are ingredients for the rolls...

Rice Paper (22cm)

Saifun / Rice Vermicelli Noodles

Green Leaf Lettuce

Fresh Mint

Fresh Cilantro

Shredded Carrots

Cooked & Sliced Chicken, Shrimp or Pork

The rice vermicelli noodles are so easy to prepare. Just boil a large pot of water. When it has come to a boil, remove from heat and toss in the dried noodles. Let sit for about 8-10 min and stir occasionally. Rinse with cool water & drain. Let the noodles cool down.

The rice paper can be soaked in a shallow bowl of water one at a time for about 3 seconds. Love the basket weave pattern on them! Set it on your plate and then layer your ingredients. Careful not to overstuff or the paper will rip. Fold over edges and tightly roll. I had some mishaps with some but I ate those as I went along... can't let them go to waste!! :)

You can make quite a few on minimal amounts of ingredients. It goes a long way. Take them for lunch the next day! For the peanut dipping sauce I added an extra squeeze of lime and a teaspoon more of chili garlic paste to kick it up a notch. Must try Lime Chili Sauce next time. Mmm mmm! Enjoy!! :)