How to Cook Vermicelli Noodles for Rice Paper Rolls
Learn how to cook vermicelli noodles for rice paper rolls with perfect texture. This step-by-step guide shows both boiling and soaking methods, plus tips on rinsing, cutting, portioning, and storage.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 10 minutes
- Yield: 6 rolls (from 100 g dried noodles) 1x
- Category: How-To / Cooking Basics
- Method: Boiling or Hot Soak
- Cuisine: Vietnamese
Ingredients
100 g dried rice vermicelli noodles
1 large pot of water (for boiling)
1 bowl cold water (for rinsing)
Neutral oil (optional, for storage)
Instructions
Boil Water – Bring a large pot of water to a rolling boil.
Cook Noodles (Boil Option) – Add vermicelli noodles and cook for 2–3 minutes, stirring gently.
Soak Noodles (Soak Option) – Pour freshly boiled water into a heatproof bowl, add noodles, and soak for 5–8 minutes, stirring occasionally.
Drain – Drain noodles immediately in a colander.
Rinse – Rinse under cold water to stop cooking and remove excess starch.
Shake & Snip – Shake well to remove water, then snip noodles into ~5 cm lengths with kitchen scissors.
Portion – Use about 15–20 g cooked noodles per rice paper roll.
Notes
Always rinse vermicelli in cold water after cooking to prevent clumping.
For make-ahead prep, toss with a teaspoon of neutral oil and refrigerate for up to 24 hours.
Refresh stored noodles with a quick warm water rinse before rolling.
Nutrition
- Serving Size: 15 g cooked noodles
- Calories: 60 kcal
- Sugar: 0 g
- Sodium: 2 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 0.5 g
- Protein: 1 g
- Cholesterol: 0 mg