Fresh Summer Rolls
10 Spring Roll Rice Paper Wrappers
1 Large Carrot, Peeled and Julienned
1 Large Cucumber, Julienned
½ Large Red Pepper, Julienned
⅓ Cup Chopped Cabbage
1 Avocado, Sliced
Handful Fresh Cilantro/Mint/Basil
5 Large Green Lettuce Leaves, Halved
1 Cup Medium Cooked Shrimp, Tofu or Chicken
- Pour warm water into a large bowl. One at a time, dip the rice paper wrapper into warm water for 15-20 seconds and place on a flat surface.
- Divide filling ingredients into 10 servings and fill each wrapper with a portion of the filling. Be sure not to overstuff the roll.
- Roll everything up tightly by pulling at the bottom to roll over the filling, tuck in the sides and continue to roll.
- Cut in half and serve immediately or wrap in plastic to store in the fridge for up to 2-3 days.