Ingredients
Method
- Fill two 3-quart bowls with room temperature water.
- Stack 3 rice paper sheets on a damp chopping board.
- Dip the stack into the water for 20–30 seconds, rotating corners to ensure even soaking.
- Press out air bubbles with a rolling pin to form a single, flat sheet.
- Let the soaked sheets rest for 15 minutes while you prepare the sauce.
- In a small bowl, mix grated garlic, soy sauce, black vinegar, 1 tsp red chili flakes, and the white part of the scallion.
- Heat cooking oil in a pan and briefly sauté the sauce (optional, to enhance flavor).
- Place a few strips of cucumber, a spoonful of sauce, and a few sesame seeds onto each softened rice paper sheet.
- Roll tightly, sealing the sides with a bit of water if needed.
- Repeat until all the sheets are used.
- Garnish the finished rolls with chopped green scallion and additional red chili flakes.
Notes
For best results, use room temperature water when soaking the rice paper sheets.
To save time, prepare the sauce while the rice paper is soaking.
Serve immediately, as the rolls can become soggy if left unrefrigerated for too long.
To make a halal-friendly version, ensure all soy sauce and vinegar are suitable for halal diets.
To save time, prepare the sauce while the rice paper is soaking.
Serve immediately, as the rolls can become soggy if left unrefrigerated for too long.
To make a halal-friendly version, ensure all soy sauce and vinegar are suitable for halal diets.