- 2
Ingredients
- 4 rice paper wrappers
- cooked rice vermicelli noodles
- bean sprouts
- julienned red or orange peppers
- julienned cucumbers
- shredded carrots
- shredded lettuce
- cilantro leaves
- mint leaves
- Peanut Dipping Sauce
- 4 tablespoon natural peanut butter
- 1 tablespoon tamari sauce
- 1 tablespoon rice wine vinegar
- water-to thin to desired consistency
- honey-optional if sweetness desired
Preparation
Step 1
In a large bowl filled with warm water, soak 1 rice paper wrapper for about 20 seconds or until soft. Lay wrapper out on a tea towel to absorb excess water. Transfer wrapper to a flat surface.
About 1/3 from the bottom of the wrapper, create a 3-inch long row by placing some rice noodles, bean sprouts, peppers cucumbers, carrots, lettuce, cilantro and mint leaves. Season, to taste, with salt and pepper. *Optional Sprinkle the top 1/3 of the rice wrapper with Peanut Dipping Sauce.
Carefully fold the bottom of the rice paper wrapper over the vegetables. Turn in the sides and continue rolling up from the bottom.
To serve, slice the roll in half on a bias. Serve with Dipping Sauce.
Peanut Dipping Sauce
Combine peanut butter and tamari until combined, add vinegar until combined then keep adding small amounts of water and combining until desired consistensy.
*Note: Soak and work with only 1 rice wrapper at a time because wrappers will stick together and won't be easy to work with if they absorb too much water. If not serving right away do not add sauce to the roll & keep rolls tightly covered to prevent the rice wrappers from drying out.