Po Pia Phak Recipe

Prepare vermicelli

Bring a medium pot of water to a gentle boil. Remove from heat, add rice vermicelli and let soak for 3–4 minutes until tender but not mushy. Drain and rinse under cold water to stop cooking. Toss lightly with a little oil to prevent sticking and set aside.

Prep vegetables

Wash and dry all produce. Julienne the carrot, cucumber and red bell pepper into thin matchsticks. Thinly shred the red cabbage. Separate and dry lettuce leaves. Slice the avocado thinly, if using. Rinse and drain bean sprouts and pick fresh herb leaves from stems.

Soften wrappers

Fill a large shallow dish or pie plate with warm water (not boiling). Working one at a time, fully submerge a rice paper wrapper for 8–12 seconds until it becomes pliable but not falling-apart soft. Lay it flat on a clean damp towel or work surface.

Assemble

Place one lettuce leaf in the center of the softened wrapper. Add a small handful (about 2 tbsp) of vermicelli on top of the lettuce, followed by 1–2 tbsp each of carrot, cucumber, bell pepper, cabbage, a small handful of bean sprouts, a few herb leaves (mint, basil, cilantro) and 2–3 slices of avocado if using. Arrange ingredients about one third of the way up from the edge nearest you.

Roll

Fold the bottom edge of the wrapper up over the fillings, tuck in gently, then fold both sides inward snugly. Continue rolling away from you to form a tight cylinder. Repeat with remaining wrappers and fillings. Keep finished rolls covered lightly with a damp towel so they don’t dry out.

In a small bowl, combine lime juice, light soy sauce, rice vinegar, sugar and fish sauce (or additional soy for vegetarian). Stir until sugar dissolves.

Add minced garlic and finely chopped chili. Taste and adjust heat and saltiness as desired. Add the optional teaspoon of neutral oil and 1–2 tablespoons water to thin the dressing to a pourable consistency. The dressing should be bright, tangy and balanced between sour, salty and a touch sweet.

If making ahead, refrigerate in a covered container up to 1 day. Stir or shake before serving.

Arrange the fresh spring rolls on a platter. Sprinkle toasted sesame seeds and chopped roasted peanuts over the dressing or on top of the rolls if desired.

Serve the rolls with the Thai lime dressing in a small bowl for dipping and lime wedges on the side. Each roll is best eaten within 1–2 hours of assembly for maximum freshness.