Vegan I Gluten Free
Serves: 8 rolls
Time: 45 minutes + 10 minutes resting time
8 rice paper wrappers
2 avocados, pitted and sliced
3 medium carrots, grated
1 cucumber, julienned
Leafy green of choice, sliced
1 cup micro-greens
2 scallions, sliced thin
Several sprigs cilantro, chopped
Several sprigs Thai Basil
Prepare all the vegetables and set aside in bowls.
Fill a large bowl or dish with warm water. Follow instructions on the rice paper package to prepare. I like to place the rice paper in the water, and using my fingers gently rub it and swish it in the water for about 25-30 seconds, making it pliable and soft. Remove from the water and place on a cutting board, spreading the edges.
Add your vegetable toppings to the bottom of the paper, the side nearest you, about 3 inches up from the edge. Use your judgement to fill. I like to use 1/4 an avocado in each. A layer of carrot, 2-4 cucumber spears, small handf