Ingredients
For the Wraps:
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8 rice paper wrappers
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1 cup cooked jasmine or sushi rice, cooled
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1 cup shredded carrots
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1 cucumber, julienned
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1 red bell pepper, thinly sliced
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1 avocado, sliced
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½ cup purple cabbage, shredded
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Fresh herbs: mint, basil, or cilantro (optional but recommended)
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½ cup cooked edamame or tofu strips (optional protein)
For the Dipping Sauce (Peanut or Soy-Ginger):
Peanut Sauce:
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3 tbsp peanut butter
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1 tbsp soy sauce
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1 tbsp lime juice
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1 tsp maple syrup or honey
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1–2 tbsp warm water to thin
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Optional: chili flakes or sriracha for heat
Soy-Ginger Sauce:
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3 tbsp soy sauce
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1 tbsp rice vinegar
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1 tsp toasted sesame oil
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1 tsp grated ginger
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1 tsp maple syrup or brown sugar
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Optional: garlic, chili oil
Instructions
1. Prep Your Filling
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Make sure your rice is cooked and fully cooled.
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Cut all veggies into thin, even strips.
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Prepare any protein you’re using (like tofu or edamame).
2. Soften the Rice Paper
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Fill a shallow dish with warm water.
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Dip 1 rice paper wrapper for 8–10 seconds until just soft — don’t over-soak.
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Place on a clean damp towel or cutting board.
3. Assemble the Wraps
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Add a few tablespoons of rice near the bottom third of the wrapper.
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Layer in vegetables and herbs.
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Fold the bottom edge over the filling, then fold in the sides and roll tightly like a burrito.
4. Make the Dipping Sauce
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Whisk together all sauce ingredients in a bowl until smooth.
5. Serve or Chill
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Serve immediately with dipping sauce, or chill in the fridge for up to 3 hours before eating.
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Cover with a damp paper towel and plastic wrap to prevent drying.