Ingredients:
For the Rice Paper Rolls:
- 10 rice papers (found in most grocery stores in the Asian section)
- 1 cup thinly sliced red cabbage
- 1 cup shredded carrots
- 1 small cucumber, julienned
- 1 avocado, sliced
- 1/2 cup fresh cilantro leaves
- 1/2 cup fresh mint leaves
- 1/4 cup green onions, chopped
- 1 cup cooked vermicelli rice noodles (optional, for added texture)
- 1/2 cup bean sprouts (optional)
For the Dipping Sauce:
- 1/4 cup soy sauce (or tamari for gluten-free)
- 1 tbsp rice vinegar
- 1 tbsp maple syrup (or agave syrup)
- 1 tsp sesame oil
- 1 tsp freshly grated ginger
- 1 small garlic clove, minced
- 1 tsp chili sauce or sriracha (optional, for heat)
- 1 tsp sesame seeds (for garnish)
Instructions:
- Prepare the Vegetables:
- Slice the cabbage, carrots, cucumber, and avocado into thin strips. Chop the green onions and pick fresh mint and cilantro leaves. If using, cook the vermicelli noodles according to package instructions, then rinse with cold water to stop the cooking process.
- Prepare the Dipping Sauce:
- In a small bowl, whisk together the soy sauce (or tamari), rice vinegar, maple syrup, sesame oil, grated ginger, minced garlic, and chili sauce (if using). Stir until well combined and smooth. Set aside.
- Soak the Rice Paper:
- Fill a shallow dish with warm water. One at a time, dip the rice papers into the water for about 10-15 seconds until they soften and become pliable. Place the soaked rice paper flat on a clean surface like a cutting board or kitchen towel.
- Assemble the Rolls:
- In the center of the rice paper, arrange a small handful of each vegetable: cabbage, carrots, cucumber, avocado slices, fresh herbs (mint and cilantro), and a few noodles (if using). Add a small handful of bean sprouts if desired. Be careful not to overfill, as it makes rolling harder.
- Roll the Rice Paper:
- Fold in the sides of the rice paper towards the center, then gently roll it up from the bottom, tucking the filling in as you go. Roll tightly but not too tight to avoid tearing the rice paper. Repeat the process for the remaining rolls.
- Serve:
- Once all the rolls are made, cut each roll in half on the diagonal (optional). Serve with the dipping sauce on the side and garnish with sesame seeds.
Tips for Success:
- Rice Paper Tips: Work with one rice paper at a time. If you over-soak it, the paper can become too fragile and tear. A little goes a long way!
- Vegetable Variations: Feel free to swap out veggies based on what you have on hand—bell peppers, lettuce, or shredded zucchini also work wonderfully.
- Dipping Sauce Options: If you prefer a sweeter dip, you can add a little more maple syrup. For a tangier taste, increase the rice vinegar.
- Make-Ahead: These rolls are best served fresh, but if you need to make them ahead, cover them with a damp towel and refrigerate. However, the rice paper can get a bit soggy if stored for too long.
These Vibrant Vegan Rice Paper Rolls are not only beautiful but packed with nutrients and flavor. With a crunchy filling, soft rice paper, and a tasty dipping sauce, they make a light and refreshing dish for any occasion! 🌱🥒🥑