Fresh Roll Recipe
Make Fresh Roll Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Roll assembly
Peanut dipping sauce
Method
Roll assembly
- 1
Prepare noodles and vegetables
Place vermicelli noodles in a heatproof bowl. Pour just-boiled water over them to cover and let sit 3–4 minutes until tender. Drain and rinse under cold water, then drain well and toss lightly with 1 teaspoon neutral oil to prevent sticking. Julienne the carrot, cucumber and red bell pepper; separate and wash herbs and lettuce; cut scallions into batons.
- 2
Set up rolling station
Fill a shallow wide bowl or pie dish with warm water (not boiling). Have a clean work surface or cutting board, a damp towel, and all fillings arranged in small piles near the board. Keep a bowl of warm water to re-dip rice papers as you work.
- 3
Soften rice paper
Working one at a time, immerse a rice paper wrapper fully in the warm water for about 6–8 seconds until it softens but is still slightly firm — it will continue to soften on the board. Remove and lay flat on the damp towel or cutting board.
- 4
Assemble each roll
On the lower third of the softened wrapper, place 1 leaf of lettuce (tear to fit if needed). Top with a small bundle (~15 g) of drained vermicelli near the edge, 2–3 halved shrimp pieces (arranged with the cut side down so shrimp show through the wrapper), a few carrot, cucumber and red pepper strips, 3–4 mint leaves, 3–4 cilantro sprigs, and one scallion baton. Do not overfill — leave margins for folding.
- 5
Fold and roll
Fold the bottom edge of the wrapper up and over the fillings, tuck it under snugly, then fold the left and right sides in toward the center. Continue rolling away from you tightly but gently until sealed. Place seam-side down on a plate. Repeat with remaining wrappers and fillings to make 8 rolls.
- 6
Storage note
If not serving immediately, place rolls seam-side down on a plate and cover with a lightly damp paper towel and plastic wrap to prevent drying. Best consumed within 4–6 hours.
Peanut dipping sauce
- 7
Whisk sauce
In a small bowl, combine 4 tbs creamy peanut butter, 2 tbs hoisin sauce, 1 tbs soy sauce, 1 tbs rice vinegar, 1 tbs fresh lime juice and 1 tsp sugar or honey. Whisk while gradually adding warm water (about 3 tbs) until the sauce reaches a smooth, dippable consistency. Adjust thickness with more water if needed.
- 8
Adjust seasoning & serve
Taste and adjust balance: add a little more lime for acidity, soy for salt, or sugar for sweetness. Stir in 1/4 tsp red pepper flakes if you want heat. Transfer to a serving bowl and sprinkle 2 tbs crushed peanuts on top as garnish.