Light and flavorful rolls that are packed with fresh veggies
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8 red-leaf (with ribs removed and leaves halved)
1/3 cup fresh
1/3 cup thinly sliced or
- Fill a large shallow bowl with hot tap water. Submerge a rice paper round in the water and turn until softened, about 30 seconds. Pat dry on both sides with a paper towel.
- Place 1 lettuce piece on bottom third of softened rice paper, trimming it to leave a 1-inch border around the edge. Top lettuce with one-eighth each of: carrots, mint, basil, cilantro, cabbage, and noodles. Drizzle filling evenly with rice vinegar.
- Roll bundle up burrito-style, folding edges in as you work, being careful to make sure it's folded tightly. Transfer to platter and repeat with remaining ingredients. Slice rolls in half at a sharp angle and serve with peanut sauce.
Recipe created by Joy Manning