Description
Fresh, crunchy summer rolls with spiralized veggies and an addictive miso sauce.
Ingredients
Scale
Rolls
- 12–24 sheets rice paper
- Warm water
- 1 large carrot
- 2 large (or 3 medium) cucumbers
- 1/2 purple cabbage
- 1 avocado, thinly sliced
- 1 mango, thickly sliced
- 1 cup cilantro or Thai basil leaves
Miso Sauce
- 3 Tbs. light miso
- 4 Tbs. seasoned rice wine vinegar
- 1 1/2-inch knob ginger, grated (about 1/2 tsp)
- 1 Tbs. sesame oil
Instructions
- Spiralize carrots using the “spaghetti” blade, or thinnest blade possible. Set aside.
- Spiralize cucumbers using the “spaghetti” blade. I like to drain my cucumber noodles after spiralizing by squeezing them through a cheesecloth or a stack of paper towels. Set aside.
- Spiralize purple cabbage on the “ribbon” blade, or thickest blade possible. Set aside.
- Prepare your avocado, mango, and cilantro and arrange them alongside your other prepared veggies for easy assembly.
- Submerge a sheet of rice paper in a bowl of warm water for 5 seconds. Immediately lay the wet sheet on a cutting board or large plate.
- Fill your roll (careful not to overfill!) with veggies. I like to start with cilantro so you can see the leaves laying flat through the roll, and then add the veggies from thinnest to thickest. I also like to add more cilantro on top before rolling.
- Roll each summer roll delicately while keeping it as compact as possible.
Sauce
- Whisk all ingredients together until smooth.
Notes
- Work as quickly as possible to prevent your rice paper from sticking to your surface!
- If necessary after rolling, double up with another sheet of rice paper.