Teriyaki Rice Paper Rolls
A fusion of flavors and textures with this easy-to-make dish. Perfect for a fun summer day, these rice paper rolls combine the savory taste of teriyaki with fresh, yummy noodles, and crisp vegetables.
Recipe Serves
2
Minutes Prep
10
Minutes Cook
5
Total Minutes
15
Difficulty: easy
Ingredients
- 1 pack Annie Chun’s Teriyaki Noodle Bowl
- 1/3 cup carrots, julienned
- 1/3 cup cucumber, julienned
- 2 tablespoons green onion, chopped
- 1 tablespoon sesame seeds
- 4 sheets of rice paper
Method
- Unwrap the noodle bowl, add the noodles and dry toppings into the bowl. Pour 1/4 cup of water
into the bowl and microwave for 2 minutes. Pour in the teriyaki sauce, mix and set aside. - Dip one rice paper sheet in a large bowl of warm water until softened.
- Transfer the rice paper to a large plate or clean workstation. Add a sprinkle of sesame seeds to
the center of the rice paper. Then top with 1/4 cup of the teriyaki noodles, carrots, cucumber and
green onion. - Then roll the rice paper by folding the two sides in and then tightly rolling from the bottom up.
- Continue rolling each roll until there are no more noodles left. Serve immediately.
