Basil Rolls (2) Recipe

Prepare noodles and vegetables

Place the 40 g dried glass noodles in a heatproof bowl and pour 300 ml of warm (not boiling) water over them. Let soak 5–7 minutes until soft, then drain and cut with kitchen shears into shorter lengths (about 8–10 cm). Meanwhile, julienne the carrot into matchsticks (about 3 mm thick), slice the cucumber into thin long sticks, trim and thinly slice the green onion lengthwise, and rinse and drain the bean sprouts. If using tofu, cut into thin 6–8 cm strips; if using shrimp, ensure cooked, peeled and halved lengthwise.

Soften rice paper wrappers

Fill a shallow wide bowl or pie dish with about 200–250 ml warm water. Working one wrapper at a time, fully submerge a rice paper wrapper for 8–12 seconds until edges just begin to soften but wrapper is still slightly firm (it will continue to soften on the work surface). Lay the wrapper flat on a clean damp tea towel or nonstick surface.

Assemble rolls

On the lower third of the softened wrapper place 3–4 basil leaves (stacked), 1–2 mint leaves (if using), a small handful (about 1/6 cup) of glass noodles, a small handful of bean sprouts (about 2 tbsp), 6–8 carrot matchsticks, 4–6 cucumber sticks, a few strips of tofu or shrimp, and a little green onion. Keep filling compact and centered, leaving 2–3 cm free at edges.

Roll tightly

Fold the bottom edge of the wrapper over the filling, tuck in the sides snugly, then roll up firmly but gently to seal. Place finished rolls seam-side down on a lightly damp towel. Repeat to make 6 rolls total (recipe yields 6 pieces). If you prefer 2 rolls as per menu item, use proportionally larger wrappers or make 2 larger rolls by dividing ingredients into two equal stacks and using 3 wrappers layered for each large roll.

Rest and cut (optional)

Let rolls rest 5 minutes to allow wrappers to finish softening. For small bite-size pieces, trim ends and slice each roll in half on the diagonal using a sharp damp knife. Transfer to serving plate and garnish with extra basil leaves.

Whisk together 3 tbs peanut butter, 1 tbs soy sauce, 1 tsp rice vinegar, 1 tsp honey (or maple), 0.5 tsp lime juice and 0.5 tsp minced garlic in a small bowl. Add 3 tbs warm water, one tablespoon at a time, until the sauce reaches a smooth dipping consistency. Stir in 0.25 tsp chili flakes if you want heat. Taste and adjust: more soy for saltiness, more lime for brightness, or a splash more water to thin.

Combine 4 tbs store-bought sweet chili sauce with 0.5 tsp lime juice and 1 tsp chopped cilantro (optional). Stir until combined and transfer to a small dipping bowl.