Veggie Fresh Rolls


  • 2 ounces rice vermicelli noodles
  • 10 sheets of rice paper
  • 2 bell peppers, thinly sliced into strips
  • 1/2 cucumber, thinly sliced into strips
  • 1 avocado, thinly sliced into strips
  • 1 mango, thinly sliced into strips
  • 1 carrot, thinly sliced into strips
  • 1 cup lettuce, torn into bite-sized pieces
  • 1/2 cup green onions, chopped
  • 1 cup OLiV Sesame Ginger White Balsamic Vinegar
  • 1 tbsp. sesame seeds
  • Pepper, to taste
  • Optional: ¼ cup chopped fresh mint or cilantro


  1. Cook vermicelli according to package instructions. Once al dente, drain & rinse with cold water. Set aside.
  2. Fill a shallow dish or bowl with 1 inch of water. 
  3. Make sure fillings are prepared and ready to assemble.
  4. Place one rice paper sheet into the water dish and let sit for about 20 seconds. Once the sheet is pliable, remove from dish and place on cutting board or plate.
  5. Add your fillings (leaving about 1 inch around the edges of the rice paper). We assembled ours in this order: vermicelli, lettuce, peppers, cucumbers, avocado, mango, carrot & green onion. 
  6. Once all rolls are finished set aside and prepare the dipping sauce.
  7. Fill a small dish with OLiV Sesame Ginger White Balsamic, a sprinkle of sesame seeds & freshly ground pepper.
  8. Serve and enjoy!


Leave a comment

Please note, comments must be approved before they are published