Ahhhh, the aroma of fresh mint has me excited for my class at the Cancer Support Community tomorrow! We’ll be making spring rolls and a couple different dipping sauces. What a fun way to get your veggies! Thank you to Roberto Martin and his helpful guidance in Vegan Cooking for Carnivores – did you know he’s Ellen & Portia’s private chef? What lucky gals! Thanks also to Mai Pham, my first teacher for Vietnamese cooking.
- Rice paper rounds, approximately 10” diameter
- ½ head green cabbage, finely shredded
- 1 bunch cilantro, leaves roughly chopped
- 1 bunch green onions, sliced thinly
- 20 mint leaves
- 1 carrot, finely shredded
- 1 cucumber, peeled, seeded, and sliced into thin matchsticks
- 1 red bell pepper, cored, seeded, and sliced into thin matchsticks
- 1 yellow bell pepper, cored, seeded, and sliced into thin matchsticks
- 1 lime, halved
- 2 avocados, seed removed and each cut into 8 slices, spritz w/lime juice
- optional protein add-in: roast pork, sliced into matchsticks
- optional protein add-in: cooked shrimp, sliced in half lengthwise
- serving accompaniments: hoisin peanut sauce, sweet chili sauce, chili paste, and/or sriracha
- Wash and prepare (shred, cut, chop, etc.) the veggie filling ingredients and combine all, except avocado slices and lime halves, in a large bowl. Spritz with lime juice from ½ lime.
- Prepare your rolling station: a clean cutting board and a large pie plate filled with warm water. Place one rice paper round in the water, smooth side down, until it is just pliable. Remove the rice paper round from the water and place it on the cutting board. Add 2 Tablespoons filling on the lower third of the rice paper, and roll the rice paper over the filling, pressing down to tighten the roll as you go. Fold in the sides like a burrito, then roll all the way up. Place on your serving tray and make another!