These light, refreshing rolls showcase crisp vegetables and creamy avocado, creating a perfect balance of textures and flavors.
Ingredients:
For the Rolls:
8-10 rice paper wrappers
2 ripe avocados, sliced
2 carrots, julienned
1 cucumber, julienned
1 red bell pepper, thinly sliced
2 cups fresh spinach leaves
1 cup fresh mint leaves
1 cup fresh basil leaves
1 cup fresh cilantro
2 cups red cabbage, finely shredded
2 cups bean sprouts
Rice vermicelli noodles (optional)
Dipping Sauce:
3 tablespoons almond or peanut butter
2 tablespoons lime juice
1 tablespoon low-sodium soy sauce
1 tablespoon maple syrup
1 clove garlic, minced
1 small piece ginger, grated
Hot water to thin
Crushed red pepper flakes (optional)
Instructions:
If using vermicelli, cook according to package instructions, rinse with cold water, and set aside.
Prepare all vegetables and herbs, arranging them on a work surface.
Fill a large bowl with warm water for rice paper.
Dip one rice paper wrapper in warm water for about 5 seconds until it begins to soften.
Place on a clean, damp kitchen towel.
Layer ingredients in the bottom third of the wrapper:Start with spinach leaves
Add vermicelli if using
Layer carrots, cucumber, bell pepper
Add avocado slices
Top with herbs, cabbage, and bean sprouts
Fold the bottom of the wrapper over the filling, then fold in the sides and roll tightly.
For the sauce, whisk all ingredients together, adding hot water until desired consistency is reached.
Tips for Perfect Rolls:
Don't overfill
Keep ingredients compact
Roll tightly but gently
Work quickly once rice paper is wet
Place completed rolls with space between to prevent sticking
Storage:
Best enjoyed fresh
Can be stored for a few hours wrapped individually in damp paper towels
Avoid refrigeration as rice paper will harden
These rolls are:
High in fiber
Rich in healthy fats from avocado
Packed with raw vegetables
Low in calories
Perfect for warm weather
Great for entertaining
Serve immediately with dipping sauce for a light, refreshing meal or appetizer.