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Parve
Easy
20 Minutes
Diets 
The last time I tried to make rice paper rolls, it was a big mushy mess. But they always looked so good, colorful and refreshing…so I wanted to give it another try, this time devising a method, that I use below, where I could stay in control of the wrapper. Keep in mind that your wrapper will continue to soften after you take it out of the water (as the moisture it absorbs is still doing its work). Rice paper rolls are different than spring rolls because they’re no-bake. They’re also so light. Roll up with some sliced, crunchy veggies and they’re ready to dip and enjoy.
1 package rice paper spring roll wrappers
1 mango, sliced into thin strips
1 cucumber, sliced into thin strips
3 carrots, julienned
1 bell pepper, thinly sliced
1 handful shredded red cabbage
1 handful greens
4 tablespoons PB2
2 tablespoons water
1 tablespoon hoisin sauce
1 tablespoon Glicks Soy Sauce
1 teaspoon Gefen Sesame Oil
1 clove garlic, crushed or 1 cube Gefen Frozen Garlic
juice of 1/2 lime (or about 1 tablespoon Heaven & Earth Lime Juice).
Have all your vegetables prepped and ready before you begin. Prepare a place where you will be rolling your spring rolls. I like to use a wooden cutting board lined with wax paper.
Choose a plate that is larger than the spring roll wrappers. Add six tablespoons of warm water to the plate.
Take one spring roll wrapper and place it into the water for 10 seconds. Flip and place into the water for another 10 seconds. The wrapper should now be pliable but still solid and not mushy.
Place wrapper on the cutting board. Add desired fruit/veggies across the center. It’s easier if you place them lower down on the wrapper. Fold the bottom of the wrapper tightly over the filling, fold in the sides tightly, then roll up, egg roll-style.
Repeat until all the filling is used up. Add water once there is too little in the plate (I added another couple tablespoons at one point).
Prepare the dipping sauce. Whisk together all ingredients.
Serve spring rolls alongside dipping sauce.
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