Vermicelli with Vegetarian Spring Rolls
Ingredients:
- Rice vermicelli
- Rice paper
- Taro
- Wood ear mushroom
- Canned vegetable
- Tofu
- Garlic and chili fish sauce
Instruction:
- Soak the rice vermicelli into water about 12-15'. Boil noodles from 7-10p, rinse with clean cold water
- Put taro shreds, wood ear mushroom, canned vegetable and tofu into a bowl. Mix well.
- Dip the rice paper in a bowl of warm water. Turn the rice paper in a circular motion until it is soft and sticky.
- Tightly fold the left and right side of the rice paper. Then, fold the bottom of the rice paper to the middle and roll with care.
- Deep-fried spring rolls from 8-10' until they are brown.
- Served vermicelli with spring rolls, dipping with garlic and chili fish sauce.