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Sour Cream Summer Rolls



– 4 quarts water – 2 cups Real California sour cream – 1 ounce bean thread noodles – 4 (8 inch) rice paper rounds – ½ cup thinly sliced carrot – ½ cup thinly sliced purple cabbage – ¼ cup thinly sliced red bell pepper – ¼ cup thinly sliced yellow bell pepper – ¼ cup cilantro
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Bring water to a boil and add bean noodles. Boil for 8 minutes. Drain and set aside.

For each roll, place a clean damp kitchen towel on cutting board. Using a medium pan or wide bowl, submerge rice paper round in hot water until it is pliable. Remove the round and place on the damp towel. In center, lay ¼ of the noodles, carrots, red and yellow bell pepper, cilantro and cabbage. Fold the bottom half of paper round over the filling then wrap the sides in and tightly roll the paper to complete the summer roll. Slice horizontally across the middle and serve with sour cream on the side for dipping.

Serves: 4