Rice Paper Spring Rolls

Rice Paper Spring Rolls
Makes 6

The perfect pairing to this pantry driven Asian inspired spring roll dish that utilizes leftover vegetables or rice. We love this dish for a colorful meatless Monday dinner, entertaining friends, or a grab and go lunch.

4 cups coleslaw mix or shredded vegetables
1 avocado, diced
½ teaspoon salt
½ lemon, juiced
1 tablespoon extra virgin olive oil
6 rice paper rounds, about 8-9”

Place shredded vegetables and avocado in a large bowl and season with salt. Using your hands massage slightly and season with juice of lemon juice and olive oil.

In a shallow bowl or small sheet tray, soak rice paper rounds (one at a time), in warm water for 1-2 minutes. Use your hands to test the softness of the rice paper round, it should be just soft but still hold its shape. It will continue to soften after you remove from the water.

Place softened rice paper on a cutting board or work surface. Fill the center of the paper with about ½ cup of the vegetables. Bring the bottom of the rice paper up and over the vegetables, tucking it like a burrito. Fold in both sides and roll, place seam side down and cut in half to reveal the vegetables.