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Fresh & No-Cook

Fresh Rice-Paper Vegetable Rolls with Mint & Basil

Makes 8 rolls · About 35 minutes

Translucent rice-paper rolls showcase crisp vegetables, avocado, sprouts, mint and basil in two colorful styles.

Fresh Rice-Paper Vegetable Rolls with Mint & Basil

Rolls

  • 8 round rice-paper wrappers HA
  • 1 cup broccoli sprouts
  • 1 avocado, thinly sliced
  • ½ cup mint leaves
  • ½ cup basil leaves

Style 1: Rainbow Garden

  • 1 cup shredded purple cabbage
  • 1 large carrot, cut into matchsticks
  • 1 cucumber, cut into matchsticks
  • 1 red bell pepper, thinly sliced

Style 2: Mango–Mint

  • 1 ripe mango, cut into matchsticks
  • 1 cucumber, cut into matchsticks
  • 1 large carrot, cut into matchsticks

Lime–Peanut Sauce

  • ¼ cup natural peanut butter
  • 3 tablespoons fresh lime juice
  • 1 teaspoon reduced-sodium tamari HA
  • 1 teaspoon grated ginger
  • 2–4 tablespoons warm water

Directions

  1. Prepare both filling styles and arrange every ingredient within easy reach. Whisk the peanut butter, lime juice, tamari and ginger, adding warm water until the sauce is smooth and dippable.
  2. Fill a wide shallow dish with warm water. Dip one rice-paper wrapper for 5–10 seconds, just until pliable, and place it on a damp cutting board.
  3. Add sprouts, avocado, mint, basil and either the Rainbow Garden or Mango–Mint filling across the lower third. Leave a border around the edges.
  4. Fold the sides inward, lift the bottom edge over the filling and roll snugly. Repeat with the remaining wrappers.
  5. Serve whole or cut diagonally with the lime–peanut sauce.
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A friendly note: These recipes are offered for general wellness inspiration. Individual nutrition needs and food restrictions vary; ask your healthcare professional for personalized guidance.