I sometimes add cooked shrimp too.
*Not my pic but look exactly like this
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- sugar snap peas (12 oz pkg)
- green onions
- 8 oz
- rice vermicelli
- 1 tsp
- lime juice
- 2 Tbsp
- toasted sesame seeds
- 1/2 tsp
- 1/4 tsp
- white pepper
- rice paper wrappers
- fresh mint leaves...i tend to use cilantro as well instead of mint
- 1/4 c
- soy sauce, low sodium
- 1/4 c
- rice vinegar
- 2 tsp
- sesame oil
- 1 tsp
- sambal oelek
1Whisk together the dipping sauce ingredients with 1/4 cup water. Set aside.
Cook snap peas in boiling salted water for 2 mins. Drain and immediately plunge into ice cold water. It is a good idea to have this ready ahead of time.
Peel carrot and cut into long thin strips. Wash green onions and trim to 3 inches long.
Place the rice vermicelli in a bowl and pour boiling water to cover and let sit 3 mins. Drain and rinse with cold water.return to bowl and stin in lime juice, sesame seeds and s/p.
Now there are 2 ways to soften rice wrappers.
You can dip each one in warm water and dry off with a towel or you can lay each one on a clean work surface and wipe it with a clean wet towel making sure to do both sides and the edges.
When soft place 4 mint leaves ina line down the centre. Top with 1/4 cup noodle mixture, placing it ina log shape leaving aboiut 1 inch on either side. Set 4 suagr snap peas on top of noodles. Place green onion on top of peas and 5 carrot strips.
To close gently lify the top edge and roll it tightly over filling. Carefully fold in sides and roll tightly to seal.Repeat.. Chill till serving. So delicious!!