Instructions

Mermaid Noodles:

1. Place 1/4 chunk of red cabbage in a medium-sized pot, then fill with water until the cabbage is fully submerged. Bring the water to a boil.
2. Once water is boiling, add your rice noodles (no need to remove the cabbage). Mine took about 10 minutes to cook, but follow package directions for a more precise cooking time.
3. While your noodles are cooking, chop your veggies into thin matchsticks.
4. When rice noodles are finished cooking, take the pot off the heat and add a pinch of baking soda to the water – it’ll turn a lovely aquamarine! Allow noodles to sit in the water and soak up the color for a minimum of 15 minutes. After the noodles have turned the desired color, drain them in a colander.

Assembling Salad Rolls:

1. Submerge a single rice paper wrapper in warm water for 10 seconds (I like to do this on a large plate), then place on a dry, flat surface.
2. Place mermaid noodles and cut up veggies in a straight line in the middle of the wrapper. Make sure to leave some space on all sides.
3. (Working from your POV) Fold the right and left side of the wrapper over the ends of your filling, then take the piece of wrapper closest to you and fold it over so that it covers all of your filling + the folded right and left ends. Start rolling everything away from you until the remaining wrapper is all rolled up. Cut into slices with a sharp wet knife, and enjoy!