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Categories:
rice vermicelli rice basil cilantro mint leaves carrot cucumbers deli roast beef lime juice fish sauce sugar garlic sriracha
Viewed: 40 - Published at: 4 years agoIngredients
- 1 1/2 oz. rice vermicelli
- 12 rice paper wrappers
- 1/4 c. basil leaves
- 1/4 c. Cilantro leaves
- 1/4 c. mint leaves
- 1 large carrot
- 2 Persian cucumbers
- 6 oz. leftover Grilled Rib Eye or deli roast beef
- 2 tbsp. lime juice
- 2 tbsp. Asian fish sauce
- 2 tbsp. sugar
- 1 tsp. garlic
- 1 tsp. sriracha
Method
- Soak the rice vermicelli in boiling water until opaque and softened, 10 minutes.
- Drain, rinse and squeeze dry.
- Fill a medium skillet with hot water.
- Soak 3 rice paper wrappers at a time in the water for 30 seconds, until just pliable.
- Transfer to a work surface and blot dry.
- Top each wrapper with some noodles, herbs, carrot, cucumber and beef.
- Tightly roll up the wrappers around the filling, tucking in the sides as you roll.
- Repeat with the remaining fillings.
- In a bowl, stir together the lime juice, fish sauce, sugar, garlic, Sriracha and 2 tablespoons of water.
- Serve the rolls with the dipping sauce.
- Looking for more dinner options?
- Check out our pork chop recipes, chicken recipes, and potato recipes.
