Rice-Paper Rolls With Vermicelli Noodles

• 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

1. 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.
2. Lay wet wrapper on a tea towel to absorb excess water.
3. 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.
4. Roll up from bottom, turning in sides as you roll.
5. Slice each roll in half on a bias and serve with orange chili dipping sauce.
6. Seasoned Vermicelli Noodles - in a medium bowl whisk seasme oil and rice wine vinegar together, then toss with cooked vermicelli noodles.
7. Orange Chili Dipping Sauce separate entry.

rice paper, cilantro leaf, red pepper, yellow pepper, snow peas, bean sprouts, pickled ginger, sesame oil, rice wine vinegar, vermicelli

Taken from www.food.com/recipe/rice-paper-rolls-with-vermicelli-noodles-414431 (may not work)