A2 Garden Rolls Recipe

Prepare noodles

Place the dried rice vermicelli in a heatproof bowl. Pour just-boiled water over the noodles to cover by about 1 inch (2–3 cm). Let soak 3–5 minutes until tender but not mushy. Drain thoroughly and toss lightly with 1 teaspoon neutral oil to prevent sticking; set aside to cool.

Prep vegetables and herbs

Peel the carrot and julienne into thin matchsticks (about 3–4 inches long). Halve the cucumber lengthwise and either slice into thin long ribbons with a vegetable peeler or julienne to match the carrot. Core and thinly slice the red bell pepper into long thin strips. Trim and slice green onions lengthwise into thin strips. Pick mint leaves from stems and rinse cilantro; pat herbs dry. Separate butter lettuce into individual leaves and trim any thick stems.

Set up rolling station

Fill a wide shallow bowl or pie plate with warm water (not boiling). Arrange a damp clean kitchen towel or damp cutting board to place finished rolls on. Lay out the rice paper wrappers within reach and the prepared fillings in small piles for easy assembly.

Soften rice paper and assemble

Working one wrapper at a time, submerge a rice paper in the warm water for 8–12 seconds until pliable but still slightly firm (it will continue to soften). Remove and lay flat on the damp towel/work surface. About one-third of the way up from the bottom edge, place: 2 tablespoons of drained vermicelli (loosely), 6–8 carrot matchsticks, 6–8 cucumber ribbons, 2–3 red pepper strips, 1–2 mint leaves (or 2 small), 1 cilantro sprig (if using), 1 butter lettuce leaf (trim if needed), and 2–3 green onion strips. Sprinkle a pinch of toasted sesame seeds if using.

Roll tightly

Fold the bottom edge of the rice paper up over the filling, then fold the left and right sides inward snugly. Continue rolling away from you, tucking fillings as needed, until sealed. Place seam-side down on the damp towel. Repeat with remaining wrappers and fillings. If the wrapper rips, use a fresh one and slightly less water next time.

Slice and serve

If desired, trim the ends and slice each roll in half on the diagonal with a sharp, damp knife for neat presentation. Keep finished rolls covered with a damp towel until serving to prevent drying.

Make the sauce: In a small bowl, whisk together hoisin sauce (6 tbsp), peanut butter (2 tbsp), soy sauce (1 tbsp), rice vinegar (1 tsp), fresh lime juice (1 tsp), minced garlic (1 clove), and chili paste (1 tsp). Add 3 tablespoons water initially and whisk until smooth. If the sauce is too thick, thin with the warm water (up to 2 tbsp) until desired dipping consistency is reached. Taste and adjust: add a little more soy for salt, lime for brightness, or chili for heat.

Finish and garnish: Transfer sauce to a serving bowl and sprinkle with crushed roasted peanuts (1 tbsp) and a light dusting of sesame seeds if desired. Serve alongside the garden rolls.