Ingredients:

  • 1 cup (150g) shredded cabbage
  • 1 cup (150g) julienned carrots
  • 1 cup (150g) cucumber, julienned
  • 1/2 cup (75g) bell pepper, thinly sliced
  • 1/4 cup (10g) fresh cilantro leaves
  • 1/4 cup (10g) fresh mint leaves
  • 8 sheets of rice paper (22 cm diameter)
  • Optional: 1 avocado, sliced
  • 1/4 cup (60ml) soy sauce
  • 1 tablespoon (15ml) rice vinegar
  • 1 tablespoon (15ml) honey or agave syrup
  • 1 teaspoon (5ml) sesame oil
  • Chili flakes (to taste)

Instructions:

  1. Wash and dry all produce. Shred the cabbage, julienne the carrots and cucumber, and slice the bell pepper. If using, slice the avocado.
  2. In a mixing bowl, combine soy sauce, rice vinegar, honey, sesame oil, and chili flakes. Whisk until well combined and set aside.
  3. Fill a shallow dish with warm water. Dip one rice paper sheet into the water for 10–15 seconds until it softens. Lay it flat on a clean surface.
  4. Place a small amount of each vegetable and herbs in the center of the rice paper, leaving space around the edges. If using avocado, add a slice in with the veggies.
  5. Fold the sides of the rice paper over the filling. Starting from the bottom, carefully roll it up tightly. Repeat with the remaining sheets and filling.
  6. Arrange the spring rolls on a serving platter, and serve with the dipping sauce.