Description

Crisp, colorful, and naturally vegan rice paper rolls filled with an array of rainbow vegetables and creamy avocado, served with a savory hoisin‑peanut dipping sauce.

Ingredients

12 rice paper wrappers

1 medium carrot, julienned

1 red bell pepper, julienned

1 green bell pepper, julienned

1 cucumber, seeded and julienned

1 golden beet (or red beet), peeled and julienned

1 avocado, thinly sliced

1 cup baby spinach or mixed greens

Fresh herbs (mint, cilantro, basil), a handful

For the dipping sauce:

¼ cup hoisin sauce

1 tbsp soy sauce or tamari

1 tbsp peanut butter

1 tbsp lime juice

1 tsp sesame oil

1 clove garlic, minced

1 tsp fresh ginger, grated

Warm water as needed to thin

1 tbsp sesame seeds to garnish

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Instructions

Prepare all vegetables and avocado by slicing into thin, even strips. (Carrots, peppers, cucumber, beet, greens, herbs.)

In a shallow bowl, stir together the dipping sauce ingredients—hoisin, soy/tamari, peanut butter, lime juice, sesame oil, garlic, ginger—and whisk in warm water until you reach desired consistency. Garnish with sesame seeds.

Working with one wrapper at a time, soak the rice paper in warm water for about 10–15 seconds until just pliable. Do not over-soak.

Lay softened wrapper flat on a clean, damp surface. Place mixed greens first, then add a colorful layer of julienned veggies and avocado slices, and herbs.

Fold the bottom edge over filling, then tuck in both sides and roll tightly like a burrito until sealed.

Repeat until all rolls are made. Cut in half if desired. Serve alongside the hoisin‑peanut dipping sauce.

Prep Time: 30 minutes
Category: Appetizer