Salad Rolls 2 Pcs Recipe

Prepare noodles

Place 0.5 cup vermicelli noodles in a heatproof bowl. Pour 250 ml (about half of the water listed) of boiling or very hot water over the noodles, stir gently, and let soak 4–6 minutes until soft. Drain thoroughly and trim any long strands to manageable length. Set aside and fluff with fork.

Prepare vegetables and fillings

Julienne carrot, cucumber, and red bell pepper. Rinse and drain bean sprouts. Wash and pat dry cilantro, mint, and lettuce leaves. Slice avocado and tofu into thin strips if using. Arrange all fillings on a plate for easy assembly.

Soak rice paper

Fill a wide shallow dish or pie plate with warm water (use remaining warm water) about 1–2 cm deep. Submerge 1 rice paper wrapper for 5–8 seconds, then lift and let sit 10–15 seconds until pliable but not overly soft (it will continue to soften). Transfer to a clean, damp tea towel or nonstick surface. Repeat with second wrapper when ready to assemble the second roll.

Assemble each roll

Place a softened rice paper on the work surface. In the lower third of the wrapper (closest to you), layer 1 lettuce leaf (or half leaf), a small handful (~2 tbs) of softened vermicelli, a few carrot sticks, cucumber, red pepper strips, a small handful (~2 tbs) of bean sprouts, 4 sprigs cilantro and 4 mint leaves, plus 1/4 sliced avocado and 25 g tofu strips if using. Keep fillings centered and leave 2–3 cm clear edges on both sides and top/bottom.

Roll tightly

Fold the bottom edge up and over the fillings, tuck in once, then fold both sides inward snugly, and continue rolling away from you until sealed. The rice paper will stick closed. Place finished roll seam-side down on a plate. Repeat soaking and assembling for the second roll. Cover rolls with damp towel if not serving immediately.

In a small bowl, combine 3 tbs peanut butter, 1 tbs soy sauce, 1 tsp rice vinegar, 1 tsp fresh lime juice, 1 tsp honey, and 0.5 tsp minced garlic. Add 2 tbs warm water and whisk until smooth. Adjust consistency by adding more warm water 1 tsp at a time to reach a thick but dippable sauce. Stir in 0.5 tsp sriracha if you want heat. Taste and adjust sweetness or acidity as needed.