Ingredients
1carrot,large
1cucumber,large
1red bell pepper
¼cupbasil leaves,fresh
¼cupmint leaf,fresh
¼cupcilantro leaves,fresh
1jalapeno
7ozrice vermicelli noodles,fine
1avocado
½cupbean sprout
canola oil,or vegetable oil for frying
4rice paper wrappers
4clovesgarlic
2tbsprice vinegar
2tbspsesame oil
¼cupbrown sugar
¼cupwater,warm
¼cuptamari
⅓cuplime juice
1tbspchili sauce,such as Huy Fong Foods, optional
Preparation
Carrot, cucumber, and red bell pepper. Chop the basil, mint, and cilantro. Slice the jalapeño into rings.
Heat 1 inch of vegetable oil in a large, high-sided skillet over medium heat until hot.
Using scissors, cut the rice paper wrappers into quarters.
Working 1 or 2 at a time, gently drop the rice paper quarters into the hot oil and fry for just 1 to 2 seconds, until they are white and puffed.
Use a slotted spoon to transfer to a paper towel-lined plate to drain. Repeat with the remaining rice paper wedges. Set aside until ready to use.
Add the garlic, rice vinegar, sesame oil, brown sugar, warm water, tamari, lime juice, and chili sauce, if using, to a blender and blend until fully combined. Transfer to a bowl and set aside until ready to use.
Bring a medium pot of water to a rolling boil over medium-high heat. Add the rice noodles and stir to separate. Cook until barely tender, 2 to 3 minutes.
Drain and rinse thoroughly with cool water to stop the cooking process and so the noodles don’t stick together.
Thinly slice the avocado. Divide the bean sprouts and rice noodles among 4 bowls. Add some of the chopped herbs. Arrange the carrot, cucumber, bell pepper, jalapeño, and avocado on top.
Drizzle each bowl with 3 tablespoons of the sauce. Serve with the rice paper chips and more sauce alongside.
Enjoy!
