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Veggie and Vermicelli Rolls

by Linda GabrisRSS

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Veggie and Vermicelli Rolls

Veggie and Vermicelli Rolls

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From the Vitality Food Feature 'Refreshing Rice Paper Rolls'.

These are beautiful to look at and even better to eat! I like to serve these rolls with peanut dipping sauce.


  • 4 sheets rice paper
  • 4 oz vermicelli (bean thread noodles made from green beans and peas)
  • 1 large carrot, julienned
  • 1 sweet red pepper, julienned
  • 1/4 English cucumber, julienned (fermented cucumber slices add more zip)
  • 1/2 cup shredded cabbage or sprouts of choice
  • 1/4 tsp sesame oil
  • 1/4 tsp hot chilli oil
  • 1/2 tsp low sodium soy sauce
  • Dried chilli flakes
  • Black pepper and sea salt
  • Garlic powder
  • Baby spinach leaves (or basil leaves, or other herb leaf)

1) Put vermicelli into a bowl and cover with boiling water. Soak 5 minutes or until softened. Drain and cut into 2-inch pieces (I like to snip it with scissors).

2) Place all prepared vegetables except spinach leaves in a bowl; add flavouring oils, soy sauce, and seasonings to suit taste. Toss well and marinate 15 minutes.

3) Place a couple of spinach leaves on the centre of the prepared rice paper and top with a layer of the mixed vegetables.

4) Layer some vermicelli on top of the vegetables. Roll up. (For more precise rolling directions, check out the step-by-step instructions given on the rice paper packaging.)

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About the Author

More Articles by Linda Gabris

Linda Gabris

Linda Gabris is an avid cook who enjoys sharing her grandmother’s old recipes and medicinal preparations as they were recorded in the handwritten journals passed down to her.

Linda also enjoys gardening and foraging for edible wild foods. Over the years, she has taught cooking courses in Prince George, B.C., with a focus on healthy eating, food preparation, and International cuisine.

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