Vegetarian Delight: Crunchy Rice Paper Spring Rolls with Peanut Sauce
Rice paper spring rolls are a quick, fun and easy way to get more veggies in your life. They are prefect for children to help with in the kitchen. For younger children, parents should prep the veggies. The rest of the process just uses your hands!
So, this is our version using the vegetables that we love most in our homemade asian dishes. What you’ll need:
rice paper wrappers
avocado
shredded carrots
shredded red cabbage
cucumbers
lettuce
chili garlic sauce
sesame oil
rice vinegar
honey
Start by getting all your veggies prepped and ready to go. This is important because you need to be quick with the rice paper wrappers.
To start, we sliced the cucumbers. Now, we are no sushi chefs, so we just slice them thin to our liking. First, we cut removed the green outer peel (which normally we would eat). Then, we scoop the seed part out of the center and slice the cukes thin.
Next, we cut the avocado a little differently that we are used to by scooping each half out of the skin and then slicing thinly across to make flat pieces.
I take a quick step by buying my carrots and red cabbage already shredded. Lettuce or spinach can be chopped (chiffonade) very quickly.
Next, grab you rice paper wrappers.
You’ll need a wide bowl with an inch or so of water to dip the rice paper wrappers. The next part, you want to do one at a time. The rice paper only takes a minute or two to soften. So, submerge it in the water and let it do its own thing.
After a couple minutes, very gently and carefully, remove it from the water and lay it on your work surface. You need to work quickly and use a surface that the wrappers will not stick to you. We use wax paper.
Add your thinly sliced avocado in the center first. This is what make it look pretty on the outside. Then, add a little of your other veggies on top.
Fold the rice paper like a burrito.
