Easy Fresh 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 (or any greens, e.g., 4 large pieces of collard greens)
- Handful of mint (about 4 medium leaves per roll)
- 1 avocado, thinly sliced
- Peanut sauce for serving
Preparation
Prepare your rice paper wraps by running each under water for 5 seconds as you are ready to roll them.
Optionally use two wraps per roll and run them under water at the same time, then lay the first wrap down, preferably on parchment paper to prevent sticking.
Lay the second wrap on top of the first with about a one-inch overhang for more working space.
Place the green leaves in the center of the rice paper, splitting them into smaller pieces if needed.
Stack the vegetables, mango, and mint, using approximately one-eighth of the ingredients per roll, and leave a half-inch border on the sides.
Roll the wrap starting from one end, tucking it gently but tightly over the filling, then fold over the sides and continue rolling.
Enjoy immediately or the next day with peanut sauce.
