Bread Vermicelli Rolls Recipe

Cooking Directions

• STEP 1.Boil the vermicelli noodles until they are cooked al dente. Drain and set aside.
• STEP 2.In a pan, heat oil and sauté onions, ginger, and garlic until they turn golden brown.
• STEP 3.Add chopped vegetables like carrots, bell peppers, and cabbage. Cook until they are tender.
• STEP 4.Add the cooked vermicelli noodles, salt, pepper, and spices. Mix well and cook for a few minutes.
• STEP 5.Take a bread slice and trim the edges. Dip it in water for a few seconds and squeeze out the excess water.
• STEP 6.Place a spoonful of the vermicelli mixture on the bread slice and roll it tightly.
• STEP 7.Repeat the process with the remaining bread slices and vermicelli mixture.
• STEP 8.Heat oil in a deep pan for frying. Once the oil is hot, carefully place the rolls in the oil and fry until they turn golden brown and crispy.
• STEP 9.Remove the rolls from the oil and drain them on a paper towel to remove excess oil.
• STEP 10.Serve the Bread Vermicelli Rolls hot with ketchup or chutney.

Cooking Tips

• Make sure to cook the vermicelli noodles al dente, as they will continue to cook slightly when mixed with the vegetables.
• Trimming the edges of the bread slices helps in rolling them easily without any cracks.
• Dipping the bread slices in water and squeezing out the excess water makes them pliable for rolling.
• Fry the rolls on medium heat to ensure they cook evenly and become crispy.
• You can add your choice of vegetables and spices to customize the filling according to your taste.

Storage and Serving

• Bread Vermicelli Rolls are best served hot and crispy.
• If you have leftovers, you can store them in an airtight container in the refrigerator for up to 2 days.
• To reheat, place the rolls in a preheated oven at 350°F (175°C) for about 10 minutes or until they are heated through.
• Serve the reheated rolls with ketchup or chutney.