Ingredients
Scale
- 18–20 vertical slices of English cucumber
- 6 circular rice paper
- 3–4 romaine lettuce leaves
- 3 sprigs of mint
- 3 sprigs of cilantro
- 3 sprigs of tarragon
- 3 sprigs of green onions, sliced
- 1 avocado, sliced
- 1/4 pack of vermicelli noodles (or one serving according to the package)
- 1/4 cup of crispy fried onions
- 1 Tbsp neutral tasting oil such as canola or safflower
- 1 Tbsp mushroom soy sauce
Instructions
- 1. In a medium frying pan, warm up the oil on medium high heat & add the green onions. Stir for about 2 minutes, add the mushroom soy sauce, stir to even the flavors, & then add the fried onions. Remove from heat after 3 minutes of adding the fried onions.
- 2. Bring water to a boil in medium saucepan. Toss in the noodles & boil according to package instructions. This should be no longer than 5-6 minutes. Drain the water & set the noodles aside.
- 3. In a large bowl, add enough warm water to fill it. Dip individual rice paper one at a time, set down soaked rice paper on a plate & quickly add the fresh herbs, veggies, noodles, & the onion mixture in the middle. Fold the bottom of the rice paper over the middle where the filling is, then fold the sides, & continue to roll the rest of the summer roll until neatly tucked away.
Notes
- It’s easiest to place the lettuce down first & then layer with everything else.
- Prep Time: 20
- Cook Time: 5
Nutrition
- Serving Size: 2
- Calories: 1411
- Sugar: 63
- Sodium: 611
- Fat: 29
- Saturated Fat: 4
- Unsaturated Fat: 21
- Trans Fat: 0
- Carbohydrates: 274
- Protein: 46
- Cholesterol: 0