8 rice paper sheets
2 oz vermicelli rice noodles
8 mint leaves
16 cilantro leaves
½ cup shredded carrots
½ cup sliced cucumbers
½ cup sliced red bell pepper
½ cup shredded purple cabbage
½ cup shredded lettuce
1. Boil rice noodles for 2 minutes in heavily salted water.
2. Soak rice paper sheet in warm water until pliable but still slightly firm (about 15 seconds)
3. Lay on a flat surface, then add your herbs in the center, followed by your rice noodles, carrots, cucumbers, bell peppers, cabbage, and lettuce.
4. Fold the bottom up, then the sides in and tightly roll up into a little burrito
8 rice paper sheets
2 oz vermicelli rice noodles
8 mint leaves
16 cilantro leaves
½ cup shredded carrots
½ cup sliced cucumbers
½ cup sliced red bell pepper
½ cup shredded purple cabbage
½ cup shredded lettuce
1. Boil rice noodles for 2 minutes in heavily salted water.
2. Soak rice paper sheet in warm water until pliable but still slightly firm (about 15 seconds)
3. Lay on a flat surface, then add your herbs in the center, followed by your rice noodles, carrots, cucumbers, bell peppers, cabbage, and lettuce.
4. Fold the bottom up, then the sides in and tightly roll up into a little burrito