We often associate lettuce with salads.  But with Vermicelli rice noodles, lettuce will have a different kind of crunchy twist.  In this recipe, just prepare the lettuce wraps and quick-fry the vermicelli.  The process is truly easy but you must put careful attention during frying.

Crispy Vermicelli Rice Noodles
Crispy Vermicelli Rice Noodles



  • Lettuce
  • Vermicelli rice noodles
  • Canola oil
  • Salt


  • Wok or deep pan
  • Tongs or slotted spoon
  • Kitchen shears
  • Paper towels


  1. Cut the dried vermicelli rice noodles into 4-5 inch lengths.
  2. Put the wok over a medium-high flame and pour the ¾ cup of canola oil. Heat up the oil which will take for about 1 minute. To test if your oil is truly ready, put the end of 3 noodle strands into the oil.  If the ends quickly puff up, then the oil is ready; otherwise, it is not.
  3. Gently drop the noodles into the hot oil. Put noodles per batch so that it can be easier for you to monitor them.  It only takes 5 seconds for one side to be cooked.  After 5 seconds, flip onto the other side and wait.  You’ll know that they’re cooked once they turned white and puffy.  Remove the noodles using a slotted spoon or tongs and transfer on a plate lined with paper towels.  The paper towels will absorb the excess oil and will render your noodles not too oily.
  4. Do the same procedure in Step no. 3 for the rest of the noodles.
  5. You can opt to sprinkle salt on the noodles or just leave them be. Serve the noodles with the lettuce and enjoy with every crunchy bite.


Vermicelli Rice Noodles
Vermicelli Rice Noodles