Ingredients
Method
- Wet the chopping board and fill a large bowl with room temperature water. Stack 3 rice paper sheets and submerge in water for 20–30 seconds.
- Place stacked sheets on the wet board. Press out air bubbles to fuse them into a single layer.
- Cut the sheets into 6–8 strips using a damp knife between each cut. Repeat with the remaining sheets.
- Transfer strips to a separate water bowl to soften for 15 minutes while preparing the sauce.
- In a serving bowl, combine garlic, soy sauce, vinegar, chili flakes, and the white parts of scallions (if using).
- Heat cooking oil in a saucepan until small bubbles form. Pour the hot oil over the sauce, sizzling for 5 seconds to activate the garlic.
- Mix the sauce thoroughly before pouring it over the soaked rice noodles. Top with chopped scallions (green parts), sesame seeds, and julienned cucumber.
Notes
Use warm (not hot) water to prevent the rice paper from breaking.
These rolls can be personalized with your favorite vegetables, proteins, or herbs.
Store leftovers in an airtight container in the fridge for up to 1 day before serving.
These rolls can be personalized with your favorite vegetables, proteins, or herbs.
Store leftovers in an airtight container in the fridge for up to 1 day before serving.