This veggie forward take on a traditionally Vietnamese appetizer is a great way to get kids involved in the kitchen. The rice paper can be tricky until you get the hang of it, just assume you will wreck the first one or two! My family’s go-to dipping sauce is two parts peanut butter to one part each rice wine vinegar, soy sauce, and water.
- 12 each dried rice paper
- 12 lettuce leaves, chopped
- 3 carrots, cut into matchsticks
- 1 cucumber, cut into matchsticks
- 2 avocados, sliced
- 2 cups fresh herb mix such as cilantro, basil and mint
- Line up your fresh vegetables assembly line style.
- Place lukewarm water on a plate bigger than the rice paper. Soak rice paper one piece at a time in the water, ensuring paper is underwater.
- When paper is completely flexible, lay on hard surface.
- Very similar to stuffing a burrito, layer vegetables on top of one another about halfway to the center of the rice paper.
- Fold one edge of rice paper over the vegetable mound, fold in each side, and roll until you achieve a burrito shape. Adjust the amount of vegetables in each roll to your personal liking.
- Tips: To speed up process, add a new rice paper to the soaking water each time you take one out. Ingredients can be flexible but don’t skip the fresh herbs. Shrimp or edible flowers can be added as desired.