Cheesy Spicy Noodles Rice Paper Combo's

Ingredients

• 12 pieces Rice Paper Sheets (12‑inch round, store‑bought)
• 200 g Rice Vermicelli Noodles (Thin rice noodles, cooked according to package)
• 2 tbsp Sriracha Chili Sauce (Adjust to heat preference)
• 2 tbsp Soy Sauce (Low‑sodium preferred)
• 1 tbsp Rice Vinegar (Adds brightness)
• 1 tsp Sesame Oil (Toasted, for aroma)
• 1 tsp Honey (Can substitute agave for vegan)
• 1 clove Garlic, minced (Freshly minced)
• 1 tbsp Chinese Rice Wine (Shaoxing) (Used only in the rice‑wine roll variation)
• 4 large Butter Lettuce Leaves (Whole leaves, washed and patted dry)
• 2 sheets Nori Seaweed Sheets (Cut into 2‑inch strips for the seaweed roll)
• 1 handful Fresh Mint Leaves (Roughly chopped)
• 1 handful Fresh Cilantro Leaves (Roughly chopped)
• 1 medium Carrot (Julienned into thin strips)
• 1/2 piece Cucumber (Julienned, seedless preferred)
• 2 tbsp Crushed Peanuts (Optional garnish for extra crunch)

Instructions

1. Cook the Rice Vermicelli

   Bring a large pot of water to a boil, add the rice vermicelli and cook for 4‑5 minutes until tender but still al dente. Drain in a colander and rinse briefly with cold water to stop cooking. Set aside.

   Time: PT5M

   Temperature: boiling

2. Prepare the Spicy Sauce

   In a small bowl combine sriracha, soy sauce, rice vinegar, sesame oil, honey and minced garlic. Stir until honey dissolves. Taste and adjust heat or sweetness as desired.

   Time: PT5M

3. Prep Fresh Vegetables and Herbs

   Wash and dry the lettuce leaves. Julienne the carrot and cucumber. Roughly chop the mint and cilantro. Set all components in separate piles for easy assembly.

   Time: PT5M

4. Cut the Nori Sheets

   Using kitchen scissors, cut each nori sheet into 2‑inch wide strips. Set aside for the seaweed roll variation.

   Time: PT2M

5. Soak Rice Paper

   Fill a shallow dish with warm water (not boiling). Submerge one rice paper sheet for about 10 seconds until pliable, then lay it flat on a clean plate. Repeat for all sheets, keeping them covered with a damp towel to prevent drying out.

   Time: PT5M

   Temperature: warm

6. Assemble the Rice‑Wine Roll

   Place a soaked rice paper on the plate. In the center, add a small handful of cooked noodles, a few carrot and cucumber strips, mint, cilantro and a leaf of lettuce. Drizzle 1 tsp of rice wine over the filling. Fold the sides inward and roll tightly. Slice in half if desired.

   Time: PT5M

7. Assemble the Lettuce Crunch Roll

   Using another soaked rice paper, layer noodles, carrot, cucumber, a generous amount of lettuce, mint and cilantro. No rice wine is added. Roll tightly and slice.

   Time: PT5M

8. Assemble the Seaweed Roll

   Lay a soaked rice paper, add noodles, carrot, cucumber, mint, cilantro and a strip of nori. Roll tightly, ensuring the nori stays inside the roll for extra umami. Slice and sprinkle with crushed peanuts if using.

   Time: PT5M

9. Serve with Sauce

   Arrange the three roll types on a serving platter. Serve the spicy sauce in a small dipping bowl alongside the rolls. Garnish with extra crushed peanuts or fresh herbs if desired.

   Time: PT2M

Nutrition Facts

Calories

150

Protein

3g

Carbohydrates

30g

Fat

3g

Fiber

2g