Vibrant Japanese Summer Rolls with Avocado Cucumber Sauce

Allergens

Soy, Sesame (in optional sesame seeds)

Ingredients

• 8 rice paper wraps
• 1 large carrot, julienned
• 1 small cucumber, julienned
• 1 red bell pepper, thinly sliced
• 2 cups mixed leafy greens (e.g., spinach, kale, or Swiss chard)
• 1 cup cooked and shelled edamame
• 4 oz tofu, pressed and thinly sliced
• 1 avocado, pitted and diced
• 1/2 cup cucumber, diced
• 2 tbsp rice vinegar
• 1 tbsp soy sauce (or tamari for gluten
• free)
• 1 tsp maple syrup or agave nectar

Instructions

1. Fill a large bowl with warm water and dampen a rice paper wrap. Submerge it in the water until softened, about 30 seconds. Remove and place on a clean surface.
2. Arrange carrot, cucumber, bell pepper, leafy greens, edamame, and tofu slices horizontally across the lower third of the rice paper.
3. Roll up the wrap tightly, enclosing the filling, and moisten the edges to seal. Place on a cutting board seam side down and repeat with remaining ingredients.
4. In a blender or food processor, combine avocado, cucumber, rice vinegar, soy sauce, and maple syrup. Blend until smooth, scraping down sides as needed.
5. Slice the rolls into bite sized pieces and serve with the avocado cucumber sauce for dipping.

Chef’s Insight

Experiment with different vegetables or proteins to suit your taste preferences and dietary needs.

Notes

Serve chilled or at room temperature for optimal enjoyment.