Be forewarned – rice roll paper is very tricky! This was my first time using it but don’t worry, I won’t post my first rolls to show my poor rolling skills. Actually, maybe I will; it might be a good how “not” to do it guide. Anyway, once you get down the rice paper, the rest is easy! These are quick to make and are very filling. We served them alone with the dipping sauce and didn’t need anything else to complete the meal. I really liked how these turned out so I will probably be posting several different recipes using this rice paper! This makes 4 spring rolls.
8 pieces of rice paper (8.5” circles)
¼ cup carrots, thinly sliced into strips
¼ cup cucumber, thinly sliced into small strips
½ cup kale
¼ cup shredded cabbage
1/3 cup cooked peas
1 roma tomato, thinly sliced into strips
1 Tbsp soy sauce (gluten free)
¼ tsp sesame oil
¼ tsp toasted sesame seeds
1 tsp honey
½ tsp rice vinegar
½ tsp ground ginger
¼ tsp sea salt
½ tsp cilantro
- In a small bowl, combine sauce ingredients until well combined and set aside.
- In a large skillet, pour enough water in until about 1 inch deep. Heat until just boiling and turn off burner.
- Carefully place one sheet of rice paper in water until covered. Let the paper soak for just a few seconds or until it becomes tender. Spread the softened paper onto a cutting board or plate.
- Repeat with one more rice paper and place the second piece onto of the first (The rolls hold together a little better with two layers).
- Place a mixture of the vegetables into a line in the center of the rice paper.
- Fold the ends up to the vegetables and then roll the other sides up, making the spring roll.
- Repeat with the remaining rice paper and vegetables. Serve the spring rolls with the dipping sauce.