Ingredients
Scale
- 8 pieces rice paper wrappers
- 1 cup shredded carrots
- 1 cup cucumber, julienned
- 1 cup bell peppers, thinly sliced
- 1 cup bean sprouts
- 1/2 cup fresh mint leaves
- 1/2 cup fresh cilantro leaves
- 1/4 cup sesame seeds
- 1/4 cup soy sauce (or tamari for gluten-free)
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- Optional: protein such as shrimp or tofu
Instructions
- Start by gathering all your ingredients. Make sure everything is prepped and ready to go. This makes the rolling process a breeze!
- Fill a shallow dish or plate with warm water. Dip one rice paper wrapper in the water for about 10-15 seconds until it becomes soft.
- Place the softened wrapper on a clean surface. Start layering your veggies in the center, leaving some space at the edges for rolling.
- Add a few mint and cilantro leaves on top of the veggies for added flavor.
- Sprinkle sesame seeds over the filling to give it a nice crunch.
- Now, fold the sides of the wrapper over the filling, then roll it up tightly from the bottom. Tuck in the sides as you go to secure the filling.
- Repeat the process with the remaining wrappers and filling.
- For the dipping sauce, mix soy sauce, sesame oil, and rice vinegar in a small bowl.
- Prep Time: 30