This is such and easy and fresh appetizer or lunch. With just a few ingredients, it come together very easily!
Yields: 8 spring rolls
Ingredients:
1/2 of large cucumber, julienne
3 carrots, julienne
3 green onions, julienne
1/2 of red bell pepper, julienne
1/4 cup of cilantro, chopped
1 avocado
1 cup of cooked brown rice
4 sheets of rice paper (I bought mine off of Amazon)
Sauce
1 teaspoon rice vinegar
1 tablespoon of soy sauce (or liquid amino)
Juice of 1/2 of a lime
Directions:
Cut cucumber, carrots, green onions, bell pepper and cilantro. Keep separated.
Mix all of the sauce ingredients in a bowl.
Place each group of vegetable in the bow and coat well. Remove and repeat the remaining vegetables, one at a time. This will allow you to place a consistent amount of each vegetable in the middle of the wrap when assembling, but I’ve also put all of the vegetables in the bowl at once – your preference! If you run out of the sauce, just whip up some more!
Take one rice paper at a time and dunk in water for approximately 5 seconds. I used a large baking dish to do this.
Place on a clean cutting board and top with a thin layer of rice on the base of the rice paper, concentrated in the middle of the paper.
Then place the vegetables in a line within the center on top of the rice.
Top with some cilantro and avocado
Roll the paper like a burrito by folding the bottom up and top a couple inches towards the center.
Roll the paper completely and cut in half.
Repeat with the remaining ingredients.
Serve with spicy mayo or side of soy sauce! I think a glass of Savignon Blanc would go perfectly with this dish
