Vietnamese · Lunch
Vegetable and Vermicelli Wraps
Rice paper wraps filled with cooled rice vermicelli noodles, julienned carrot and cucumber, lettuce, mint and cilantro, topped with crushed roasted peanuts. Served with nuoc cham dipping sauce made from lime juice, soy sauce, garlic and chili for a light, fresh, vegetable-forward handheld meal.
$3
25 minsPrep
5 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
242Calories
7.4gProtein
3.1gFat
47.8gCarbs
9.5gSugar
4.2gFiber
1070mgSodium
0mgChol
0.4gSat Fat
410mgPotassium
75mgCalcium
2mgIron
0mcgVitamin B12
16mgVitamin C
vegetarian
low-calorie
herb-salt
thirty-min-meals
hidden-gems
vegan
low-calorie
Instructions
1
Prep
Cook the rice vermicelli noodles in boiling water for 3 minutes until tender, then drain and cool under cold running water.
2
Prep
Julienne the carrot and cucumber into thin matchsticks. Tear the lettuce leaves and set aside with mint, cilantro, and roasted peanuts.
3
Whisk
Combine lime juice, soy sauce, sugar, minced garlic, sliced chili and water in a small bowl until sugar dissolves.
4
Soak
Dip one rice paper wrapper in warm water for 10 seconds until pliable, then lay flat on a damp surface.
5
Build
Layer noodles, carrot, cucumber, lettuce, mint, cilantro and peanuts across the lower third of the wrapper.
6
Wrap
Fold the bottom edge over the filling, tuck in the sides, and roll upward tightly into a firm cylinder.
7
Plate
Repeat with remaining wrappers, slice each roll diagonally in half, and serve with dipping sauce.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 2.8 oz80g rice vermicelli noodles, cooked and cooled
- 66 rice paper wrappers (16-inch)
- 11 small carrot
- 11 small cucumber
- a small handful of lettuce leaves
- 1212 mint leaves
- 1212 cilantro sprigs
- 4 tsp4 tsp peanuts, roasted
- 2 tbsp2 tbsp lime juice
- 2 tbsp2 tbsp soy sauce
- 1 tsp1 tsp sugar
- 22 small garlic clove
- 11 small red chili
- 4 tbsp4 tbsp water
