Ingredients
Ingredients
- 8 Rice Paper Wraps
- 8 Large Iceberg Lettuce
- 1 Cup Carrot - Julienne slice
- 1 Cup Cucumber - Julienne slice
- 1 Cup Red Cabbage - Shredded
- 1 Medium Red Pepper - Julienne slice
- 1/2 Cup Cilantro leaf - Chopped
- 1/2 Cup Mint - Chopped
- 1/2 Cup Peanut Sauce
Directions
Directions
- Wash and prepare all the vegetables by cutting them into thin, even strips.
- Fill a shallow dish with warm water.
- Dip one rice paper wrapper into the water for 10–15 seconds until it becomes soft and pliable.
- Lay the softened wrapper on a clean work surface.
- Place one iceberg lettuce leaf in the center of the wrapper.
- Add a handful of carrots, cucumber, red cabbage, and red pepper. Top with cilantro and mint, if using.
- Fold the bottom of the wrapper over the filling, fold in both sides, then roll tightly to seal.
- Repeat with the remaining wrappers and filling.
- Whisk together all of the peanut sauce ingredients until smooth, adding warm water until the desired consistency is reached.
- Serve immediately with the dipping sauce.
Tips:
- Keep completed rolls covered with a damp paper towel so they don't dry out.
- Add avocado, mango, tofu, grilled chicken, or shrimp for extra flavor and protein.
- These rolls are best enjoyed fresh but can be refrigerated for up to 24 hours.
- Pair with sweet chili sauce, peanut sauce, or a ginger-soy dipping sauce.
Ingredients
Ingredients
- 8 Rice Paper Wraps
- 8 Large Iceberg Lettuce
- 1 Cup Carrot - Julienne slice
- 1 Cup Cucumber - Julienne slice
- 1 Cup Red Cabbage - Shredded
- 1 Medium Red Pepper - Julienne slice
- 1/2 Cup Cilantro leaf - Chopped
- 1/2 Cup Mint - Chopped
- 1/2 Cup Peanut Sauce
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