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Veggie Rice Paper Rolls

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Ingredients

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For the Rolls

  • 12 Rice Paper Wrappers
  • 1 medium Carrot, julienned
  • 1 medium Cucumber, julienned (seeds removed)
  • 1 Red Bell Pepper, julienned
  • 1 Green Bell Pepper, julienned
  • 1 Avocado, thinly sliced
  • 1 medium golden Beet, peeled and julienned (substitute with Red Beets if desired)
  • 1 cup Fresh Spinach or Mixed GreensFor the Hoisin Dipping Sauce:

For the sauce:

  • 1/4 cup Hoisin Sauce
  • 1 tbsp Soy Sauce
  • 1 tbsp Peanut Butter
  • 1 tbsp Lime Juice
  • 1–2 tbsp Warm Water
  • 1 tsp Sesame Oil
  • 1 clove Garlic, minced
  • 1 tsp Grated Fresh Ginger
  • 1 tbsp mixed Sesame Seeds -to garnish, optional

Instructions

  1. Fill a large shallow dish or bowl with warm water. Working with one rice paper wrapper at a time, dip it into the water for about 10-15 seconds until it softens. Be careful not to over-soak, as the wrapper can become too delicate to handle.
  2. Lay the softened rice paper wrapper on a clean, damp surface (like a cutting board or kitchen towel). Place a small handful of spinach or mixed greens in the center, followed by a few strips of each vegetable.
  3. Fold the bottom edge of the wrapper over the filling, then fold in the sides, and roll it up tightly, like a burrito. Repeat with the remaining wrappers and filling ingredients.
  4. In a small bowl, whisk together the hoisin sauce, soy sauce, peanut butter, lime juice, sesame oil, garlic, and ginger. Gradually add warm water until the sauce reaches your desired consistency.
  5. Sprinkle with mixed sesame seeds for added texture.

  6. Arrange the rice paper rolls on a platter and serve with the hoisin dipping sauce on the side.

Find it online: https://vafoodie.com/veggie-rice-paper-rolls/