Energizing Vietnamese Rice Paper Rolls

Allergens

Soy (tamari or soy sauce)

Ingredients

• 1. 20 rice paper wrappers 2. 1 cup mixed greens (spinach, lettuce, and mint leaves) 3. 1 cucumber, thinly sliced 4. 1 carrot, julienned 5. 1 red bell pepper, thinly sliced 6. 1 avocado, thinly sliced 7. 1 cup cooked shiitake mushrooms, sliced (optional) 8. 1/2 cup edamame, shelled and cooked 9. Rice vinegar 10. Tamari or soy sauce

Instructions

1. Fill a large bowl with warm water and dip each rice paper wrapper one by one until softened, about 30 seconds per wrapper. Transfer to a clean kitchen towel to drain excess water.
2. Arrange all ingredients on a platter for easy access.
3. Place a softened rice paper wrapper on a clean surface. Layer mixed greens, cucumber, carrot, red bell pepper, avocado, shiitake mushrooms (if using), and edamame in the center of the wrapper.
4. Fold in the sides of the wrapper and roll tightly, enclosing the ingredients within. Repeat for all wrappers and ingredients.
5. Serve with rice vinegar and tamari or soy sauce mixed together for dipping.

Chef’s Insight

These rolls are versatile and can be adapted to suit various dietary needs and preferences.

Notes

Feel free to experiment with different vegetables or protein sources.