“Divine Cambodian Vegan Rice Paper Rolls – A Sensory Explosion of Textures & Flavors”

Allergens

N/A

Ingredients

• 12 large rice paper wrappers
• 1 cup fresh bean sprouts
• 1 cucumber, julienned
• 1 red bell pepper, thinly sliced
• 1 carrot, julienned
• 4 ounces enoki mushrooms, cleaned and trimmed
• 2 cups cooked jasmine rice
• 1 cup fresh basil leaves
• 1 cup fresh mint leaves
• 1 avocado, sliced
• 1 lime, juiced

Instructions

1. Fill a shallow bowl with warm water dip a rice paper wrapper into the water for about 5 seconds until softened. Transfer the wet wrapper to a clean plate and arrange a small amount of cooked jasmine rice along the bottom half of the rice paper. Top the rice with bean sprouts, cucumber, bell pepper, carrot, enoki mushrooms, basil leaves, mint leaves, and avocado slices. Carefully roll up the rice paper, tucking in the sides as you go and creating a tight roll. Set aside and repeat with the remaining ingredients. Drizzle lime juice over the rolls before serving.

Chef’s Insight

The key to perfect rice paper rolls is the right balance of flavors and textures.

Notes

Adjust the rice-filling ratio to taste; add more or less of any ingredient as desired.