For a light colorful lunch, Veggie Rainbow Rice Paper Rolls with Sesame Ginger Dipping Sauce are the way to up your veggie game, plus rolling them is easy!
- 1 package spring roll rice paper wrappers you'll want about 4 wrappers per person. Rice paper wrappers are clear, and not egg roll wrappers.
- purple cabbage shreds
- shredded carrots
- yellow & orange bell pepper 4" thin sticks
- jicama 4" thin sticks
- cucumber 4" thin sticks
- fresh basil leaves whole
- avocados thin slices
- broccoli sprouts
- sesame seeds
- 4 tablespoons soy sauce
- 1/4 cup water
- 1/2 teaspoon grated ginger or ginger paste
- 3 tablespoons tahini or almond butter or peanut butter
- 4 teaspoons red chili paste
Clean and cut all the veggies (bell pepper, jicama, avocado, cucumber) into 4" sticks or slices
Cut the cabbage and carrots into thin long strips or shreds.
Whisk in a small bowl all ingredients, serve in small low bowls.
Have all the cut veggie filling items ready near a cutting board.
Fill a large bowl with water, dip the rice paper wrapper in the water and turn in around several times for about 15-20 seconds. It will soften more on the board, and become very pliable.
Remove the wrapper, and hang the edge off the end of the cutting board.
Place the fresh basil leaf down pretty side down first to show through the wrapper.
Next, add one of each veggie in the middle of the wrapper, but try not to over fill.
Fold up the bottom first, then the sides, then roll wrapper tight against the filling all the way to the end.
Serve on a plate with a small bowl of dipping sauce.
Garnish with sesame seeds.
Something this beautiful for lunch has to be good, and these veggie rolls are that good. Healthy is beautiful. Enjoy!
All The Best Dishes,
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