Thai Fresh Rolls Recipe

Cook rice vermicelli

Bring a pot of water to a rolling boil. Remove from heat, add rice vermicelli and let soak 3–4 minutes until tender but still slightly firm. Drain in a colander, rinse under cold water to stop cooking, and drain well. Toss with a little sesame oil or neutral oil (1 tsp) to keep strands from sticking.

Prepare vegetables and herbs: wash and dry all herbs and lettuce. Julienne carrots, cucumber, and red bell pepper into thin matchsticks. Slice avocado if using. Trim green onions into 3–4 inch matchsticks. Set each item in separate shallow bowls for assembly.

If using shrimp: poach or use pre-cooked shrimp. If raw, simmer shrimp 2–3 minutes until pink, transfer to ice water, drain, peel and halve lengthwise. Keep warm or chilled.

Combine peanut butter, soy sauce, hoisin, lime juice, brown sugar (or honey), sesame oil, minced garlic and optional chili paste in a small bowl. Whisk together while gradually adding warm water 1 tablespoon at a time until you reach a smooth, slightly pourable consistency (about 3 tbsp). Taste and adjust: more lime for tang, more sugar for sweetness, or more water to thin.

Whisk together sweet chili sauce, rice vinegar and lime juice. Add water 1 tablespoon at a time if you prefer a thinner dipping consistency. Taste and adjust acidity or sweetness as desired.

Set up an assembly station: a large shallow pan or baking sheet of warm water (not boiling) to soften rice papers, a clean damp towel or cutting board for rolling, and bowls of prepared fillings and herbs.

Soften one rice paper: dip the rice paper into the warm water for 6–8 seconds, then lift and lay it flat on the damp towel or board. The rice paper should still be slightly firm — it will continue to soften as you work.

Layer fillings: place a lettuce leaf in the lower third of the wrapper, then a small handful (about 2 tbsp) of vermicelli, a few strips each of carrot, cucumber, and bell pepper, 2–3 mint leaves, 2–3 basil leaves, a few cilantro sprigs, and 1–2 green onion sticks. Add 1–2 shrimp halves (or 2–3 slices avocado) on top if using. Do not overfill; leave margin at edges for sealing.

Fold and roll: fold the bottom of the wrapper up over the fillings, fold the left and right sides inward snugly, then continue rolling tightly away from you until sealed. The moist rice paper will stick and close the seam. Place finished roll seam-side down on a serving platter and cover lightly with a damp towel to prevent drying. Repeat with remaining wrappers and fillings.

Cut and serve: if desired, cut each roll in half on the diagonal. Serve with peanut sauce and sweet chili sauce for dipping.