Morning Sunshine Vietnamese Rice Paper Rolls

Allergens

Soy (edamame)

Ingredients

• 6 large rice paper wrappers
• 1 cup fresh bean sprouts
• 1 small cucumber, thinly sliced
• 1 medium carrot, julienned
• 1/2 cup shelled edamame, cooked and cooled
• 1/4 cup fresh mint leaves
• 1/4 cup fresh basil leaves
• 1/4 cup fresh cilantro leaves
• 1/4 cup rice vinegar
• 2 tablespoons sugar
• 1 lime, juiced

Instructions

1. In a small bowl, whisk together rice vinegar, sugar, and lime juice to create a tangy dipping sauce. Set aside.
2. Fill a large bowl with warm water. Submerge one rice paper wrapper at a time for about 10 seconds until softened. Transfer to a clean damp cloth.
3. Place a softened rice paper on a flat surface. Top with bean sprouts, cucumber, carrot, edamame, and a selection of mint, basil, and cilantro leaves.
4. Fold in the sides of the rice paper and gently roll up, enclosing the ingredients tightly. Repeat for remaining rolls.
5. Cut each roll in half on a diagonal and serve with dipping sauce.

Chef’s Insight

Rice paper rolls are a versatile dish that can be customized to include any vegetables or protein of your choice.

Notes

This recipe can be made gluten-free by using certified gluten-free rice paper wrappers.