Fresh and Easy Summer Rolls
Ingredients
- 8–16 sheets of rice paper
- 1 large carrot, peeled and julienned
- 1 mango, thinly sliced
- 1 cup of cabbage, shredded
- 1 small cucumber, julienned
- 1 small bell pepper, julienned
- Lettuce leaves
- handful of mint
- 1 avocado, thinly sliced
- peanut sauce for serving
Preparation
Prepare your rice paper wraps as you’re ready to roll them by running each wrap under water for 5 seconds each
Use 2 wraps per roll and run them under the water at the same time if desired, or use just one wrap
Lay the first wrap down on parchment paper to prevent sticking
Lay the second wrap down on top of the first with about an inch overhanging
Lay the green leaves down in the center of the rice paper, splitting them into small pieces if easier
Stack up all of the veggies, mango, and mint, using about 1/8 per roll and leaving 1/2 inch clean on the sides
Start rolling the wrap from one end and tuck it gently but tightly over the top of the veggies
Fold over the sides and continue to roll
Enjoy immediately or the next day with a big bowl of peanut sauce
