The flavors in this recipe are rich and vibrant, but the best part is that you get loads of superfoods and nutrients in every bite!
Ingredients:
- Vietnamese Rice Paper
- Mung Bean Sprouts
- Cucumbers
- Mint
- Kale
- Enogi Mushrooms
- Cilantro
- Avocado
- +/- anything else you’d like to incorporate!
Directions:
Chop up all your veggies and organize accordingly on plates.
Get them ready to roll!
Boil water in a pan.
Take one rice paper at a time and dip in the water. A two-second plunge is enough. Too long of a dip and your rice paper will get soggy. After about the fourth roll, you’ll get the feel for it and be a pro.
Once you dip, place the wet rice paper on a plate. Make sure it’s not drenched with water. Place all the fillings you’d like inside. Make sure it’s not too big, or else when you start to roll it will break through.
If you’re using kale, I recommend massaging it with olive oil as that will soften the texture.
Wrap from the bottom up, then fold in the left and right sides, then continue rolling up until you achieve the desired shape of a roll.
Continue with this process until all your fillings are gone!
You can eat plain, or with a dressing of choice. Enjoy!
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