Photography by James Tse
Food styling by Adele Rogers
Prop styling by Jane Hardin

First published in Wish Summer 2005

Ingredients (Makes 12 servings)

1	package rice-paper wrappers* and warm water for soaking the rice-paper wrappers
1/4 cup	cilantro leaves, picked
1/2 cup	julienned red bell pepper
1/2 cup	julienned yellow bell pepper
1 cup	snow peas, stringed and julienned
1 cup	bean sprouts
1/4 cup	pickled ginger
	Seasoned Vermicelli Noodles (below)
	Orange-chili Dipping Sauce (below)

 
Seasoned Vermicelli Noodles

1 tsp	sesame oil
1 tsp	rice-wine vinegar
1 cup	cooked vermicelli noodles

 
Orange-chili Dipping Sauce

1/2 cup	freshly squeezed orange juice
3 tbsp	sugar
3 tbsp	soy sauce
2 tsp	lime juice
1 tbsp	sesame oil
1 tbsp	balsamic vinegar
1 tsp	chili flakes
1 tsp	kosher salt

 

Instructions

Rice Paper Rolls

1. In a large bowl of warm water, soak one rice-paper wrapper for about 20 seconds or until soft.
2. Lay wrapper out on a tea towel to absorb excess water.
3. Transfer wrapper to a flat surface.
4. About 1/3 from the bottom of the wrapper, create a 3-inch-long row with some cilantro leaves followed by some red pepper, yellow pepper, snow peas, bean sprouts, vermicelli noodles and a little ginger.
5. Season to taste with kosher salt and freshly ground pepper.
6. Carefully fold the bottom of the rice-paper wrapper over the vegetables.
7. Turn in the sides and continue rolling up from the bottom.
8. To serve, slice the roll in half on a bias. Serve with Orange-Chili Dipping Sauce.

Seasoned Vermicelli

1. In a medium-sized bowl, whisk sesame oil and rice-wine vinegar together.
2. Toss cooked vermicelli noodles in the sesame mixture and set aside.

Orange-Chili Dipping Sauce

1. Whisk all ingredients together in a mixing bowl.
2. Let sauce stand for 30 minutes so flavours infuse. Serve at room temperature.

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