Recipe: 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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