Sushi isn’t the only kind of roll to get on board with. Spring rolls are bundles of vegetables and sometimes meat that’s wrapped up in rice paper for a colorful, flavorful appetizer. Or each a bunch of them and make it a meal! And don’t worry: They’re easy to make.
- 8-10rice papers
- 8-10 leaves mint
- 1red bell pepper, julienned
- 1cucumber, julienned
- 1carrot, peeled, julienned
- 1/4small red cabbage, julienned
- 1avocado, sliced
- 2 tablespoons tahini
- 1 teaspoon soy sauce
- 1 1/2 teaspoons honey
- 2chives, sliced (for garnish)
- Boil 2 to 3 cups water. Pour into a low, wide dish and let cool a bit. Lay out a few damp paper towels on a flat surface nearby.
- Place 1 sheet rice paper into warm water, submerging with fingers. When soft and pliable, remove and place on paper towels. Repeat with remaining rice papers. Do not stack papers on top of one another or they’ll stick together.
- Lay 1 rice paper on a flat work surface. Place 1 mint leaf, 1 to 2 pieces of each vegetable, and 1 piece avocado on one edge.
- Fold closest edge up over vegetables (lengthwise) and roll up rest of paper, tucking in edges as you go. (Need a little extra help? Check out these detailed photos of the rolling process.)
- Prepare dipping sauce by combining tahini, soy sauce, and honey and stirring until smooth. Sprinkle with chives.