Rainbow Veggie Rice Paper Rolls
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Ingredients
- 12 rice paper wrappers
- 1 medium carrot julienned (thinly sliced length-wise)
- 1 red bell pepper julienned
- 1 green bell pepper julienned
- 1 avocado thinly sliced
- 1 medium beet red or golden, peeled and julienned
- 1 cup fresh spinach or mixed greens
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 fresh ginger grated
- 1 tbsp sesame seeds mixed
Instructions
- Peel the beet. Cut the avocado in half and remove the seed. Then, slice all the julienne-style (thin strips).
- 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 to delicate to handle.
- 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. Fold the bottom edge of the wrapper over the filling, then fold in the sides and roll it tightly like a burrito. Repeat with the remaining wrappers and filling ingredients.
- To make the sauce, 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. Sprinkle with sesame seeds for added texture. Arrange the rice paper rolls on a platter and serve with the hoisin dipping sauce on the side. Enjoy!