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Prep Time 15 minutes
Total Time 15 minutes
Servings 2 -4
Author Sara

Ingredients

  • 8 sheets rice paper
  • 1 small head green leaf lettuce
  • 1/2 cup mint leaves
  • 1 cucumber julienne cut
  • 2 carrots julienne cut
  • 1 red pepper julienne cut
  • 1 avocado sliced
  • Other veggie ideas: red cabbage green onion, zucchini, radishes, jicama, beets
  • 1 batch peanut dressing
  • Optional Protein: roasted wild shrimp slices pasture organic chicken or grass fed beef
  • Optional Plant Proteins: Cooked quinoa or garbanzo beans

Instructions

  1. *Note: I used a mandoline to julienne my vegetables
  2. Prep all of the veggies and proteins so that all you have to do is assemble the rolls.
  3. Re hydrate the rice paper rolls by dunking the sheets in a bowl full of water.
  4. The sheets will soften over a couple of minutes so once you dunk them in water put the sheet on a large plate and assemble.
  5. Leaving 1 inch around the edge layer on lettuce, mint, then top with sections of vegetables and protein. Careful not to overfill you you can't close up the wrap.
  6. The rice paper sheets should be very pliable by now.
  7. Fold over each side and then roll the rest of the wrap closed.
  8. The rice paper is sticky so it should close well on its own.
  9. Continue this process until all the rolls are made.
  10. Serve with peanut dipping sauce.
  11. Serve immediately.

Recipe Notes

*choose organic ingredients when possible.