How To Cook Vermicelli Noodles For Summer Rolls
Vermicelli noodles are a key ingredient in making fresh summer rolls. These delicate noodles are prepared using a water blanching method. The noodles are briefly cooked in boiling water, then quickly cooled under cool running water. This process ensures the perfect texture for Vietnamese fresh spring rolls.The cooking time below is just an estimation, and really depending on the amount of vermicelli noodles to cook.
Equipment
- Pot or pan to cook size of pot or pan depends on the amount of vermicelli noodles.
- Drainer for blanching cooking method
- Large bowl
- Slotted spoon or chopsticks to get noodles out of pan or testing noodles
- Scissors to cut noodles into shorten pieces
Ingredients
- 1 bag Vermicelli Rice Noodles The market now has a good range of vermicelli to meet your flavor and diet: normal vermicelli, gluten free vermicelli, vermicelli bean noodles, brown rice vermicelli,...
Instructions
- Boil water in the pot or pan.
- Check the packaging before cooking for the time interval in the boiling water.
- Cook vermicelli in the boiling water, follow the time interval specified in the packaging, and often check the softness of the noodle. (The softness can be checked by getting a piece of noodle out of water using chopsticks, press a finger on it to feel the softness).
- Get the cooked vermicelli noodles out to the pan to the drainer.
- Place the vermicelli under running cool water tap for some seconds, and then leave it to drain.
- Cut the noodles into shorter lengths (about 5cm) using scissors so that it is easy to pick up and put onto the rice paper.
Notes
The time vermicelli noodles need to stay in boiling water depends on the type of noodles and brands. Usually, the packaging will indicate the boiling time. However, it's best to check regularly by feeling the noodles with your fingers to ensure they are cooked to the right softness. Just get a piece of noodle out of boiling water, and press it between two fingers to feel the softness.
