Colourful Veggie Rice Paper Rolls with Peanut Dipping Sauce - Recipe
Makes 6 Rolls
For the rolls:
6 sheets of rice paper
6 pieces of lettuce or another leafy green
½ an avocado
½ a ripe but not mushy mango
1 medium carrot
1/3 cup shredded red cabbage
sprouts of choice (I used a spring mix and broccoli)
1inch piece of cucumber
1 sheet of raw nori (cut into strips)
2 tablespoons rice vinegar
2 tablespoons low sodium tamari or soy sauce (organic or non-gmo)
1 teaspoon peanut butter (natural with no additives)
¼ teaspoon minced red chili (hot sauce or chili flakes should also work)
1 clove of garlic, minced
In a small bowl, mix all of the sauce ingredients together first and set it aside. You can double up if you wish.
Soak your rice paper sheets one at a time in some warm water. They will become soft after a few seconds. Place the sheet on a large cutting board and spread it out.
Place a lettuce leaf on top followed by the other filling ingredients. The lettuce is important so your other ingredients don't make your rice paper soggy. Fold over one of the long sides followed by the top and bottom. Then, roll towards the last open side. Repeat the process for the other 5 sheets.
Serve with the sauce.