This past Sunday, I hosted a little work ladies potluck at my place. The menu had been circulating all week and most dishes were vegetarian and nut free. Nigel and I had whipped up a batch of rice rolls last week with sweet potato, mango, portobello and a peanut dipping sauce. Maybe rice rolls were on the brain, but they seemed like the perfect solution for a light, vegetarian, easy to eat, addition to a potluck.

RICE PAPER ROLLS // makes about 15

note: If you're struggling with rolling the rice paper, there is an awesome video posted here


for the rolls...
1 red pepper
1 large carrot
half an english cucumber
several basil leaves
several mint leaves
rice noodles (I used 2 bunches)
rice paper

for the sauce...
1 tbsp soy sauce
1 tbsp rice vinegar
1 tsp coconut sugar
1/2 tbsp warm water
sprinkle red chile flakes

What to do:

Start by boiling the noodles so that they are ready when you need them - follow directions on the package.
Prep all your veggies by slicing them as thinly as possible. Try to keep them all the same length so that they fit snuggly into the wrap.
Fill a large plate with hot tap water; immerse the rice paper into the water until it begins to soften.
Place the soft wrap on a flat surface and begin piling on the toppings; for each roll, I used about 2 leaves of herbs and 4 sticks of each veggie.
Rolls the wrap; Repeat.
These don't keep in the fridge very well, so don't make more then you can eat!