Celebrate colorful veggies by wrapping them in a transparent rice wrapper, making them perfect for dipping. This dish is great for a dinner party or gathering with friends—get your guests to help you roll!
By Rachel Johnson, author of Unicorn Food: Magical Recipes for Sweets, Eats & Treats!
MAKES 10 rolls
PREP TIME 30 minutes
8 ounces rice vermicelli noodles
10 (8-inch) rice spring roll papers
1 medium beet, peeled and thinly sliced
1 yellow bell pepper, sliced into thin strips
1 large carrot, shaved into thin ribbons
1 ripe mango, peeled and sliced into thin strips
1 thinly sliced jalapeño, if desired
3 sprigs fresh mint leaves
1 bunch fresh cilantro
Sweet chili sauce or peanut sauce for dipping
Bring a small pot of water to a boil and cook the noodles for 5 minutes (or until soft) and drain. Set aside to cool.
Set up your spring roll station. Fill a shallow dish with hot water and set aside. Prepare all the vegetable ingredients, organize on a plate, and clear a cutting board for rolling.
One at a time, dip rice paper in water for 10–15 seconds and shake gently to remove excess water. Lay the paper flat on a cutting board. In a horizontal row across the center of the wrapper, arrange the veggies in a rainbow pattern (optional jalapeño), about 2 inches uncovered on each side. Top with mint and cilantro leaves.
Fold the uncovered sides inward over the filling and tightly roll the wrapper up from the bottom (like wrapping a burrito). Press the wrapper gently to secure and set aside on a serving platter and cover with a damp paper towel to keep moist. Repeat with the remaining rolls.
Arrange the rolls in circular pattern around the dipping sauce, garnish with any extra herbs, and enjoy!