- 1 pack of rice paper rolls
- 2 medium size carrots
- 1 cup shredded purple cabbage
- 1 red bell pepper
- 1 bunch Swiss chard, sliced into 1" strips
- 8 oz of mushrooms, sliced
- 1/2 cup hoisin or tamari plus more for dipping
- 1 teaspoon rice vinegar
- 1 bunch of fresh cilantro, parsley, mint or basil
Note: This recipe works best as a hand-held appetizer. When shopping for the rice paper, choose small, round rice paper.
Start by preparing all your vegetables. Shred cabbage, slice pepper and chard into strips and slice mushrooms.
Heat a medium saute pan on med-high heat. Once hot, add 2 tablespoons of water and mushrooms. Once the mushrooms begin to cook down, add hoisin or tamari and continue cooking for 2-3 mins. Remove mushrooms from pan to plate. Set aside for assembly.
- Bring 2 cups of water just barely to a boil in a pot, kettle or microwave. Pour hot water into a shallow bowl wide enough for rice paper to fit.
- Quickly dip rice paper into hot water for a few seconds. Just until it softens. Place rice paper on a flat, clean work surface.
- Fold rice paper round in half starting from the bottom creating a rainbow shape. Place a couple strips of each vegetable in the middle of rice paper.
- Fold one end of the rice paper over the vegetables and continue to roll until completely enclosed. The rice paper will stick to itself as you roll.
- Place finished rolls on a clean plate and cover with damp paper towel. This will prevent the rolls from drying out.
- Serve rolls with either tamari, hoisin sauce or if you prefer some spice add some siracha to your tamari/hoisin.