Go Back

Rice Paper Rolls Noodles (from Rice Sheets Wrappers)

Rice paper sheets noodles with chili garlic sauce looking glossy as they are put up by chopsticks.
Make these rice paper noodles using rice paper sheets—the ones you wrap your rice paper spring rolls with! Served with easy chili soy sauce, in 20 minutes!
Jem @ The Fruity Jem
Cook Time 20 minutes
Total Time 20 minutes
Serving Size 1 serving

Ingredients

For the Rice Noodles

  • 6 to 9 sheets rice paper the same ones used to wrap Vietnamese spring rolls
  • water for dipping the rice paper

For the Sauce

  • 2 cloves garlic grated
  • 1 Tablespoon soy sauce
  • 2 teaspoons black vinegar
  • 1 teaspoon red chili flakes Szechuan is best but any red pepper flakes work
  • 1.5 Tablespoons cooking oil

Garnish (Optional)

  • ½ scallion chopped
  • ½ teaspoon sesame seeds
  • ¼ cup cucumber julienned

Instructions

Prepare the Noodles

  • Fill a large bowl with tap water. Then wet your chopping board with water so the rice noodles won't stick later on. You want it to be quite wet, but not dripping wet.
  • Stack 3 rice paper sheets together, then dip them into a large bowl filled with room temperature water for about 20-30s. You can just rotate the sides of your rice paper wrapper so that all sides are dipped.
  • Place the stacked rice paper sheets on a wet chopping board. Push all the air bubbles out so the rice papers will stay as one sheet.
  • Cut each sheet into 6-8 strips (depending on your preference for noodle thickness). To do this, first cut in the middle, then cut each half into 3 or 4 strips.
    Dip your knife into the water in between cuts so it is easier to cut.
  • Place your cut rice noodles into another bowl of room temperature water to let them soak a little bit to soften.
  • Repeat steps 2-5 above until you've made enough noodles. Let the noodle strand soak for about 15 minutes as you prepare the sauce.

Make the Sauce

  • Add all the sauce ingredients (except the oil) into your serving bowl. Also add the white parts of your scallion if using.
  • In a small saucepan, heat up your cooking oil just before bubbles form. Then pour your hot oil over the sauce and let it sizzle, about 5 seconds.
  • Mix the sauce. Then drain and add the rice noodles. Stir well to combine, especially the sauce that is at the bottom. Top with the optional scallion (the green parts), sesame seeds, and cucumber. Enjoy!

Notes

Please read the post above for the full tips and tricks, step-by-step photos, and serving suggestions so you can be sure that you nail this recipe!