• Prep Time 1 hour
  • Cook time 15 min.
  • Yield 12 rolls


Boil about 2 cups of water and put in a cake pan that is the same size as rice paper. Have all the other ingredients in a line ready to go. Dip the rice paper in the hot water for about 1 minute or until it is soft. Put on a lightly buttered plate and then place the following on one side of the rice paper; a small amount of vermicelli noodles, a strip of omelet, some carrots, a few onions, a slice of avocado, a couple strips of cucumber, a strip of cream cheese and a bit of pickled ginger and stripes of nori. Now take the rice paper and fold the two edges (about 1/2 an inch) that are perpendicular to the filling. Starting on the end that has the filling, roll up into a log shape. Cut in half and serve with the Asian dipping sauce or almond sauce.

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