A great light lunch, appetizer, or snack on the go. Traditionally dipped in Satay Sauce, or Ultimate Asian Sauce and eaten whole.
For over 27 years, Epicure has helped busy families put dinner on the table fast. We make it easy and affordable to cook delicious family favourites in 20 minutes or less. Our products are 100% gluten- and nut-free, and sugar and sodium-conscious—but they don't taste that way! Packed with flavour, on-trend, and featuring global faves, they make cooking dinner the easiest part of your day!
- Add rice vermicelli to Multipurpose Pot of boiling water and cook according to package directions, approximately 3 minutes.
- Drain, rinse under cold water, and drain again. Set aside.
- Soak rice paper rounds one at a time in a large bowl of water until limp but not soggy. Shake off excess water and lay on a clean countertop.
- Combine curry seasoning with dressing. Set aside.
- To assemble each roll, spoon 1 tbsp dressing just off centre (towards bottom) and spread side to side.
- Arrange 1⁄3 cup vermicelli on top of dressing, side to side. Top with 2–3 strips each of carrot, both peppers, chicken or shrimp, and greens.
- Fold bottom end over filling, to the middle. Fold in sides. Roll up from the folded bottom end. Place rolls seam-side down on cutting board or serving platter.
Make it vegetarian: Swap chicken for tofu.
Serve with 1⁄2 cup mixed veggies and 2 tsp Epicure dip.
Per serving: Calories 440, Fat 9 g (Saturated 1.5 g, Trans 0 g), Cholesterol 30 mg, Sodium 710 mg, Carbohydrate 93 g (Fibre 2 g, Sugars 2 g), Protein 22 g.
18 min
4 large or 8 small rolls
$2.35/serving
18 min4 large or 8 small rolls$2.35/servingFor over 27 years, Epicure has helped busy families put dinner on the table fast. We make it easy and affordable to cook delicious family favourites in 20 minutes or less. Our products are 100% gluten- and nut-free, and sugar and sodium-conscious—but they don't taste that way! Packed with flavour, on-trend, and featuring global faves, they make cooking dinner the easiest part of your day!
- Add rice vermicelli to Multipurpose Pot of boiling water and cook according to package directions, approximately 3 minutes.
- Drain, rinse under cold water, and drain again. Set aside.
- Soak rice paper rounds one at a time in a large bowl of water until limp but not soggy. Shake off excess water and lay on a clean countertop.
- Combine curry seasoning with dressing. Set aside.
- To assemble each roll, spoon 1 tbsp dressing just off centre (towards bottom) and spread side to side.
- Arrange 1⁄3 cup vermicelli on top of dressing, side to side. Top with 2–3 strips each of carrot, both peppers, chicken or shrimp, and greens.
- Fold bottom end over filling, to the middle. Fold in sides. Roll up from the folded bottom end. Place rolls seam-side down on cutting board or serving platter.
Make it vegetarian: Swap chicken for tofu.
Serve with 1⁄2 cup mixed veggies and 2 tsp Epicure dip.
Per serving: Calories 440, Fat 9 g (Saturated 1.5 g, Trans 0 g), Cholesterol 30 mg, Sodium 710 mg, Carbohydrate 93 g (Fibre 2 g, Sugars 2 g), Protein 22 g.
