Vietnamese Rice Paper Rolls

Vietnamese Rice Paper Rolls with Dipping Sauce

These rice paper rolls are easy to prepare and can be made a few hours in advance. Cover with damp paper towels, then plastic wrap, and place in the fridge. This is also an alternative way to eat more raw veggies instead of a typical salad.

Ingredients (makes 12):
12 rice papers
1 seedless cucumber, peeled and cut into sticks
1 large carrot, peeled and cut into sticks
1 medium red pepper, cut into sticks
1 avocado, peeled, pitted and sliced into thin pieces
2 oz pea shoots (not included in photo above, doh!)
1/2 cup fresh cilantro, chopped
1/2 cup fresh mint, chopped
1/3 cup raw cashews, finely chopped

Dipping Sauce: 
3 Tbsp sweet chili sauce
1 Tbsp soy sauce
2-3 Tbsp fresh lime juice

Rice Paper

You should be able to find rice paper at all major grocery stores. If not, visit the nearest local Asian market or order them online.

Now, to making the rolls:
First, combine and whisk all of the ingredients for the dipping sauce and set aside. Next, prep and chop all of the vegetables, herbs and the cashews. Fill a large bowl (half-way) with warm water. Dip one wrapper into the water for 5 seconds and place on a cutting board or plate. Put a few pieces of each ingredient on the wrapper, leaving space at the base. Fold up the bottom of the wrapper, then the sides and roll up (kind of like a taco). Repeat.

Serve the rolls with the dipping sauce.

The missing ingredient: Pea shoots!

Don't forget to add the pea shoots like I did! They truly are a tasty addition to these rolls.