Spicy Sald Rolls Recipe

Combine rice vinegar, water, sugar and salt in a bowl and stir until sugar dissolves. Add julienned daikon and carrot, press down so vegetables are submerged. Let sit at least 30 minutes at room temperature (or refrigerate up to 2 days). Drain before using.

In a small bowl, whisk peanut butter with hot water until smooth and pourable. Add soy sauce, rice vinegar, brown sugar, minced garlic, grated ginger, chili garlic sauce and lime juice. Taste and adjust: add more water for thinner consistency, more lime for brightness, or more chili for heat.

Transfer to a serving bowl and sprinkle with crushed roasted peanuts. Keep at room temperature until serving.

Prep vegetables and herbs

Wash and dry lettuce leaves, cilantro, basil and mint. Cut cucumber into long thin matchsticks (about 1/8" thick). Peel and cut jicama into thin matchsticks. Thinly slice red chilies lengthwise and remove seeds if you want less heat.

Cook Chinese sausage

Heat 1 tablespoon neutral oil in a skillet over medium heat. Slice Chinese sausage on the bias into 1/8"–1/4" thick slices. Add slices to the pan and fry 2–3 minutes per side until edges caramelize and fat renders. Brush briefly with 1 tsp soy sauce in the last 30 seconds. Transfer to a paper towel-lined plate to drain.

Fry eggs

Add remaining 1 tablespoon oil to the same skillet over medium. Crack eggs into the pan and cook sunny-side up until whites are set but yolks still slightly runny, about 2–3 minutes (cover pan for 30–45 seconds to help whites set if needed). Season with salt, pepper and a drizzle of sesame oil. Remove and keep warm. Alternatively, cook eggs to desired doneness.

Assemble rolls

Fill a shallow dish or large skillet with warm water. Working one at a time, submerge one rice paper wrapper for 8–12 seconds until pliable but not overly soft, then transfer to a clean damp towel or cutting board. In the lower third of the wrapper place: one small lettuce leaf (or half a larger leaf), a few cucumber matchsticks, a few jicama matchsticks, a small handful of pickled daikon & carrot, 2–3 fried Chinese sausage slices, a small pinch each of cilantro, basil and mint, and 2–3 thin chili slices. Tear one fried egg in half (or fold whole smaller eggs) and place the portion yolk-side near the filling center so it will be inside the roll.

Fold the bottom edge of the wrapper over the filling, fold both sides in snugly, then roll tightly away from you to close. Repeat to make 12 rolls. Keep assembled rolls covered with a damp towel to prevent drying.

Serve

Cut rolls in half on the bias if desired. Serve chilled or at room temperature with peanut dipping sauce on the side. Provide extra sliced chilies and crushed peanuts for garnish.