Fresh Salad Rolls Recipe

Make the peanut-hoisin dipping sauce

In a small bowl combine 6 tbs hoisin sauce, 3 tbs peanut butter, 3 tbs warm water and whisk until smooth. Stir in 1 tbs soy sauce, 1 tsp rice vinegar and 1 tsp sriracha if using. Adjust consistency with more warm water (1 tbs at a time) to reach a dipping consistency. Taste and add salt or more soy for saltiness. Sprinkle 2 tbs crushed roasted peanuts over the top before serving.

Prepare rice paper for rolling

Fill a wide shallow bowl or pie dish with warm water. Keep a clean damp towel or cutting board nearby to place softened wrappers on. One at a time, fully submerge a rice paper round for 4–8 seconds until pliable but not falling apart; transfer to the damp towel or cutting board and proceed to assemble immediately.

Season and cook protein

Select one protein option. Pat protein dry. For sliced beef or chicken or pork: in a bowl toss 300 g with 2 tbs soy sauce, 1 tsp fish sauce (omit for tofu), 1 tsp brown sugar or honey, 1 tsp minced garlic and 1 tsp black pepper. Heat 2 tbs vegetable oil in a skillet over medium-high heat. Add protein in a single layer and cook until caramelized and cooked through (beef/chicken/pork about 3–5 minutes per side, shrimp cooked through in 2–3 minutes). For firm tofu: press and slice, toss with the same sauce, then pan-fry in oil 3–4 minutes per side until golden. For pre-cooked pork meatballs: slice or quarter and warm in the pan with 1 tbs soy sauce and 1 tsp water until glazed, about 2–3 minutes. Remove from heat and let rest briefly; slice larger pieces into bite-sized strips appropriate for rolling.

Cook and prepare vermicelli

Cook rice vermicelli according to package directions (usually soak in hot water for 3–5 minutes or boil 2–3 minutes), drain, rinse under cold water, and drain well. Toss lightly with a drizzle (about 1 tsp) of oil to prevent sticking and portion about 10 g (roughly a small handful) per roll.

Prep vegetables and herbs

Wash and dry lettuce, herbs, bean sprouts, and vegetables. Julienne carrot and cucumber into thin matchsticks. Arrange all components in small bowls for easy assembly.

Assemble each roll

Place a softened rice paper on the damp towel or board with one edge closest to you. Near the bottom third of the wrapper place: a small handful (about 10 g) of rice vermicelli, a few pieces of lettuce, a small pinch of julienned carrot and cucumber, some bean sprouts, 2–3 mint leaves, 2–3 cilantro leaves, and 50–75 g equivalent of sliced cooked protein (for each roll aim for ~50 g protein total across rolls). Keep fillings compact and centered, leaving about 2 cm uncovered on the sides.

Fold and roll

Fold the bottom edge of the wrapper up over the fillings, then fold the left and right sides in snugly, and continue rolling away from you into a tight cylinder. The wrapper will seal itself. Place finished rolls seam-side down on a plate covered with a damp towel to prevent sticking. Repeat with remaining wrappers and fillings.

Serve

Cut rolls in half on the diagonal if desired. Arrange on a platter with the peanut-hoisin dipping sauce and lime wedges. Sprinkle extra crushed peanuts over the sauce or the rolls for garnish.