Where can i get the tiny, clear colored noodles that are in cold spring rolls?

also how about the rice paper?? wrapping. I love them with thai peanut sauce..Where can i get the tiny, clear colored noodles that are in cold spring rolls?
Asian supermarkets.





Rice noodles are called ';绫崇矇'; (';Mi Fen';).





Rice paper is ';绫崇焊'; (';Mi Zhi';).Where can i get the tiny, clear colored noodles that are in cold spring rolls?
Rice noodles. A good supermarket should have them, otherwise the nearest Asian food store.
usually in the asian aile of your grocery store have it. Or if you live near a place where u can get access to a china town. Any asian market usually has this stuff.
You didn't say where you lived. I live one block from an Oriental supermarket and they have everything you could imagine. I love to shop there and look at the black chickens, fresh seaweed, one entire wall of rice of every variety in sacks, fresh produce, live fish and crabs %26amp; lobster, red eggs, wasabi peas, all kinds of nuts in bulk, soya everthing, dry noodles, fresh noodles, frozen noodles, frozen dumplings, egg rolls and spring rolls with all variety of fillings. More types of tea than you can imagine. One chap makes sushi fresh all day.





If you live in a city with a China Town - go there.





You are speaking of cellaphane noodles. OK I have them in my pantry. I pick up the freshly made wrappers, prepare the filling and enjoy. I also have a Chinese cook book. I'm not Asian but I love the food and flavours.





Good luck with your search.
The rice noodles are usually found in asian groceries. They are in dried form, and may be called vermicelli by some. Here's a picture:


http://www.afodltd.com/images/Golden%20M鈥?/a>





The rice paper is also in dried form and will need to be soaked before use. they look like this:


http://img.alibaba.com/photo/11168303/Ri鈥?/a>





Good luck, and happy cooking
If you are talking about really clear, transparent noodles, they are mung bean noodles. Vermicelli or other rice noodles are more of transclucent or white, depending on the origin.
What the other's have told you is true. One other thing about rice noodles or vermicelli is that if you cook them in boiling water they will be transparent and chewy. If you fry them in oil, the noodles puff up, become white, and are crunchy. Great either way.