Vegetable Roll Recipe

Prepare workstation

Fill a large shallow bowl or pie dish with warm water (not boiling). Lay a clean, slightly damp kitchen towel on your work surface to place finished rolls on.

Keep the rice paper wrappers nearby, one at a time will be softened in the warm water.

Prepare vegetables

Julienne the carrot into thin matchsticks to yield about 1 cup. Peel (if desired) and julienne the cucumber into 1 cup. Remove seeds from the red bell pepper and cut into thin strips (about 1/2 cup). Thinly slice the red cabbage to make 1 cup. Slice the avocado into 8 thin slices (use ripe but firm avocado). Trim and thinly slice the green onions on a bias. Pick the cilantro and mint leaves from stems and rinse; pat dry.

Cook vermicelli (optional)

If using rice vermicelli, bring a pot of water to a boil, add the vermicelli and cook according to package directions (usually 2–3 minutes) until tender. Drain and rinse under cold water, then toss lightly with 1/8 tsp salt and set aside to cool.

Arrange all prepared vegetables and herbs in small bowls for easy assembly.

Mix peanut dipping sauce

In a small bowl whisk together the peanut butter (3 tbs), soy sauce (2 tbs), lime juice (1 tbs), honey or maple syrup (1 tsp), sesame oil (1/2 tsp), minced garlic (1/2 tsp), and chili flakes if using (1/4 tsp). Add water 1 tablespoon at a time (about 2 tbs total) and whisk until smooth and pourable. Adjust seasoning: add more soy for saltiness, lime for acidity, or water to thin.

Soften a wrapper

Dip one rice paper wrapper into the warm water for 8–12 seconds until just pliable but not falling apart. Lay it flat on the damp towel or a clean cutting board. Work quickly — rice paper will continue to soften as you assemble.

Build the roll

Near the edge closest to you, place a small handful (about 1/8 cup) of rice vermicelli if using, then a small mound of carrot (about 2 tablespoons), cucumber (2 tablespoons), red bell pepper (1 tablespoon), red cabbage (2 tablespoons), a couple slices of avocado, a few cilantro and mint leaves, and a sprinkle of green onion. Leave at least 1.5–2 inches of wrapper free on both sides for folding.

Fold and roll

Fold the bottom edge up over the filling, tuck tightly, then fold the left and right sides toward the center, and continue rolling away from you until sealed. Place finished roll seam-side down on the damp towel. Repeat with remaining wrappers and filling to make about 8 rolls.

Finish

Lightly season the rolls with a pinch of salt (0.25 tsp divided) and black pepper (a few grinds) or sprinkle toasted sesame seeds (1 tsp) over the tops for garnish. Serve immediately or cover with a slightly damp towel and refrigerate up to 2 hours (texture best fresh).