Fresh Roll 2pc Recipe

Prep noodles

Bring about 300 ml of water to a gentle boil or heat water until very hot. Place the 40 g dried vermicelli in a heatproof bowl and pour hot water over to cover. Soak 3–5 minutes until tender but not mushy. Drain and rinse under cold water to stop cooking. Shake or pat dry and cut into shorter lengths (optional) so they fit comfortably in the roll, then set aside.

Prep vegetables and herbs

Peel and julienne the carrot into thin matchsticks to equal about 1/2 cup. Cut the cucumber into thin matchsticks (discard seeds if very watery) to equal about 1/4 cup. Pick cilantro leaves from stems and rinse gently; pat dry. If using mint, pick leaves and pat dry. Tear or trim 2 large leaf lettuce leaves to roughly the width of the rice paper (discard thick ribs if desired).

Soften rice paper

Pour remaining warm water (about 200 ml) into a shallow wide dish (large enough to submerge one rice paper round). Dip one rice paper round into the water for 6–10 seconds, just until pliable but still slightly firm (it will continue to soften). Lay the softened sheet flat on a clean damp towel or nonstick surface. Repeat with the second sheet when ready to assemble the second roll.

Assemble each roll

Lightly oil your fingers or work surface with up to 1 tsp neutral oil to prevent sticking (optional). Place one leaf of lettuce in the center of the rice paper, leaving about 2 inches free at the far edge. Arrange about half of the drained vermicelli (approx. 20 g), 1/4 cup julienned carrot, 2 tablespoons julienned cucumber, and half the cilantro (about 3 g) and 2 mint leaves on top of the lettuce in a horizontal line nearest you. Fold the bottom edge of the rice paper over the filling, then fold in both side edges snugly, and roll away from you to close, creating a tight cylinder. Repeat to make the second roll with remaining ingredients.

Rest and slice (optional)

Place finished rolls seam-side down on a plate and let rest 1–2 minutes to set. If desired, use a sharp, slightly damp knife to slice each roll in half on the diagonal for a neater presentation (this yields 4 pieces total visually; menu item lists 2 rolls).

Storage note

If not serving immediately, keep finished rolls covered with a damp towel in the refrigerator for up to 4 hours. Rice paper will begin to toughen after several hours.

Combine 4 tbsp store-bought sweet chili sauce with 1 tsp fresh lime juice and 1 tsp tamari or coconut aminos in a small bowl. Stir to combine and taste; adjust lime or chili to preference. Sprinkle with 1 tsp chopped cilantro if using. Serve in a small ramekin alongside the fresh rolls.