Vegetarian Spring Rolls with Miso and Sesame Vermicelli
  • 1 large carrotpeeled
  • 2 small cucumberspeeled
  • 6-8 spring roll wrappersdry
Vermicelli Noodle Sauce
  • 1/2package vermicelli noodles
  • 2tablespoons sesame oil
  • 1tablespoon soy sauce
  • 1tablespoon miso
Vermicelli Noodles and Vegetables
  1. Peel the carrot and cucumber. Place them in two separate piles.
  2. Cook the vermicelli per the directions on the package. While they are cooking, combine the miso, sesame oil and soy sauce in a bowl. Stir until the miso is no longer lumpy.
  3. When the vermicelli is done cooking, place them in a heat resistant bowl and add the sauce. Mix the noodles until they are covered with the sauce.
Wrapping the Spring Rolls
  1. Place lukewarm water in a shallow bowl or pan. This will be used to soak the wrappers.
  2. Take one wrapper and place it in the water for twenty seconds. On the package, it may say ten seconds, but you really need twenty seconds.
  3. When the wrapper is soft, place it flat on your counter top. Then, add your fillings near the bottom edge of your wrapper.
  4. Next, fold the right side in, followed by the left. Finally, fold over the bottom edge and “tuck in” your ingredients. Continue rolling your spring roll. Once it is rolled, place it on a plate or leave it on your counter top.

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