I love light, healthy and tasty appetizers like this because it’s
perfect for any day, time & occasion!
Yield: 20-24 (1/2 sliced rolls), 10-12 full rolls
Ingredients:
1 package Rice Paper
1 avocado, thinly sliced the long way
1c shredded or thinly sliced carrot
1 small/medium sized cucumber, thinly sliced into strips
1c shredded red cabbage
1/2c long sliced red pepper
5-10 baby romain/or endive leaves
Sesame seeds for garnish (optional)
1/2 package firm tofu, sliced into strips or cooked, seasoned chicken strips (optional)
1/2c peanut sauce (for dipping)
1/2c sweet chili sauce (for dipping)
Directions:
1. Prep all vegetable ingredients (wash, chop, slice etc). Set on to plates around
your work space.
2. Boil a tea kettle of hot water. Place 1c hot water into large bowl. Add 1c room
temp water into the same bowl. The water should be hot, but manageable. Take
one rice sheet, and place it into the water for 30-45 seconds. Watch as the rice
paper softens and becomes completely see-through.
3. Remove the rice paper from the water and layout on your workspace. Layer
vegetables one at a time. I begin with avocado, and alternate to mix up the
colors. Then, fold the flap closest to you first over the vegetables in the center.
Then the same with the left the right sides and roll it over until the last flap facing
away from you sticks to the roll and closes it completely.
4. Repeat until all vegetables are used up.
5. Slice rolls in half, and place on a platter. Serve with dipping sauced and
garnish with fresh herbs or sesame seeds if desired.
Thank you for stopping by!
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xo,
Victoria