Serves: 6 rolls
Total Time: 30 min
Ingredients
6 sheets of rice paper (also called spring roll wraps)
1 red bell pepper, sliced thin
1 cup red cabbage, shredded
1 mango, sliced thin
1 cucumber, julienned
½ bunch of cilantro, washed and left whole
Dipping Sauce
¼ cup peanut butter
2 Tbsp hot water
½ T rice vinegar
2 Tbsp low sodium soy sauce
1 Tbsp Honey
1 Tbsp toasted sesame oil
1/2 tsp cayenne
1 tsp dried ginger
Instructions
1. Rehydrate the rice paper by submerging in water for 20-30 seconds. Remove and place on a clean cutting board.
2. Fill with a small amount of colorful vegetables, mango, and cilantro. Wrap and roll the rice paper like a burrito. As the rice paper dries slightly, it will stick to itself and hold the roll in place.
3. Refrigerate up to 2 hours before serving, but not more as the acid from the mango will eat away the rice paper. Serve with dipping sauce.
4. To prepare dipping sauce: whisk ingredients together until smooth, adding more hot water if necessary to thin to desired consistency. Refrigerate until serving, makes a great veggie dip, salad dressing or stir fry sauce!
