These Vietnamese treats are filled with vermicelli, Chinese cabbage and bean sprouts and seasoned with lime, mint, chili and cilantro. Kids will have fun whisking the shallot-miso dipping sauce together and rolling the veggies up in a rice paper package. This recipe comes to us from Trudy of veggie.num.num.
To make the dipping sauce:
In a medium bowl whisk together the water, chili sauce and soy sauce. Whisk in the shallot, mint, cilantro and miso paste until thoroughly combined.
To complete the rice paper rolls:
After the vermicelli noodles are cooked, drain and rinse well. Roughly chop the cooked noodles.
Together: In a large bowl combine the chopped noodles, cabbage, sprouts, bell pepper, mint, cilantro and chili. Dress the veggie filling with the lime juice, soy sauce and sweet chili sauce. Toss until well mixed.
Together: Soak one individual rice paper sheet in a large bowl of water for 15-30 seconds, or until just soft. Pat the rice paper sheet dry on a clean towel. Place 2 tablespoons of filling inside the soaked rice paper roll. Fold in the edges and then roll them up firmly. The edges should seal neatly when pressed together with your fingers. Repeat the rice paper roll soaking and filling process individually until all the rice paper sheets are used up. Serve the rice paper rolls with dipping sauce on the side and enjoy!