I seem to be surviving quite nicely on sorbet and ice cream…and cookie dough. But I suppose a little veg never hurt anyone 😉 Cold, crisp veg rolled in a rice wrapper sounds very refreshing… Here’s a little appetizer, or it could even be served alongside some vegetable sushi, a peanut-based soup, or anything your little heart desires! So simple, so delicious, so good for you!! The red pepper dipping sauce is spicy and sweet, but not to spicy (a very mild spicy, I could barely tell). You could leave out the red bell pepper and just use spicy chilies for a spicier, thicker dipping sauce!
12 eight-and-a-half inch rice paper wrappers
1 med head lettuce (I used red-leaf)
4 med carrots, cut into matchsticks
1 large cucumber, cut into matchsticks
1 red bell, cut into matchsticks
1 bunch fresh mint *optional
1 bunch fresh cilantro
Red Pepper Dipping Sauce
2 fresh red chili peppers, stems removed
1/2 Red Bell pepper
1/2 C rice-wine vinegar or lime juice (or mixture of both)
1/4 C sugar or agave nectar
1. Make the Summer Rolls: Dip a rice paper into a bowl of warm water for 5 seconds, transfer to clean work surface (the wrapper will still feel hard, but will soften as it sits – if you leave it too long, the wrapper will fall apart on you, so seriously just dip it into the water).
2. Lay a piece of lettuce in the center of the rice paper, top with veg.
3. Roll, tucking in both ends as you go (like a small, delicate burrito). Place the roll on a plate. Cover with a damp paper towel. Continue with the rest. Do not refrigerate.
5. Cut in each roll in half on an angle and serve within 30 min with red pepper dipping sauce.