Exquisite Vietnamese Vegan Brunch: Coconut Rice Paper Rolls with Avocado & Mango

Allergens

N/A

Ingredients

• 12 round rice paper wrappers
• 2 cups coconut rice, cooked (use the "Coconut Fragrant Rice" recipe)
• 1 large ripe mango, thinly sliced
• 2 avocados, pitted and thinly sliced
• 1 small red bell pepper, thinly sliced
• 1 small cucumber, thinly sliced
• A handful of fresh mint leaves
• 1 cup shredded lettuce (use iceberg or romaine lettuce)
• 1 cup roasted peanuts, crushed
• Fresh lime wedges, for serving

Instructions

1. Prepare the coconut rice according to the recipe. Allow it to cool slightly while you prepare your ingredients. Fill a large bowl with warm water. Dip each rice paper wrapper one by one into the water until softened and pliable, about 10 20 seconds. Gently shake off excess water and transfer to a clean kitchen towel to prevent sticking. Assemble your rolls: Lay a softened rice paper on a flat surface. Layer the base of the roll with coconut rice, followed by mango slices, avocado, red bell pepper, cucumber, fresh mint leaves, and shredded lettuce. Be sure not to overstuff the rolls. Fold in the sides of the wrapper and gently roll up the roll, enclosing all ingredients securely. Repeat for remaining rice paper wrappers and ingredients. Slice each roll diagonally into bite sized pieces. Arrange on a platter with lime wedges on the side. Sprinkle crushed roasted peanuts over the rolls to add texture and flavor.

Chef’s Insight

Balance flavors and textures with the combination of coconut rice, crunchy vegetables, creamy avocado, and sweet mango.

Notes

Adjust the spiciness according to personal preference by adding more or fewer chili peppers.