Rice Paper Veggie Rolls


Rice Paper sheet (for spring rolls)
Fresh Green or Red Romaine Lettuce Leaves
1 cup bean sprouts
1 Avocado sliced medium thin (sprinkle lightly w/fresh lemon juice to keep it from browning)
1 cup Shredded Carrots
1 Cucumber sliced long ways - skinless (thin cucumber sticks)
1/2 cup of finely shredded Green Cabbage (optional)


Take one sheet of rice paper and dip it in room temp water or quickly run it under the faucet. Set it flat on the counter or a flat dish/plate. Add to one end of the rice paper sheet: 1 small (or half of a large) romaine lettuce leaf, some bean sprouts, 2 slices of avocado, some shredded carrots, 3 or 4 cucumber sticks, and some shredded cabbage evenly spread and layered.

By now the rice paper sheet has soften. To roll the wrap, fold the ends inward and then roll the veggies in semi-tightly (be careful not to tear the rice paper).

Repeat until you run out of veggies. Makes about 5 rolls.

Serve immediately. Enjoy!
Special Notes:
~ Vegan Friendly or you can also add Crab meat and/or Shrimp.

~ You can also serve with a peanut or an orange dipping sauce.

~ Recipe shared by Miriam