For this recipe it is best to have everything prepped and then begin an assembly line with the ingredients.
Ingredients
10 piece
Rice paper
1 large
Zucchini
(shredded)
2 cup grated
Carrots
2 avocado(s)
Avocado
(sliced)
1/4 bunch
Mint, fresh
1/4 medium
Red onion
(sliced)
1 medium pepper(s)
Red bell pepper
(sliced)
1 cucumber(s)
Cucumber
(shredded)
2 tbsp
Tahini
(For the dipping sauce)
2 tsp
Liquid aminos
(For the sauce)
1 tbsp
Tamarind paste
(For the sauce)
1 tsp, minced
Red chili pepper (also chile or chilli)
(or any spicy flavouring)
Instructions
bring water to a boil and transfer to a large bowl allow to cool slightly so you can handle it
dip one piece of rice paper into the hot water for about 20 seconds allowing to soften but being careful to not let it fold over and stick together
place the softened rice paper on a clean prep surface and top with a bit of each: zucchini, carrots, avocado, red pepper, cucumber and a couple of mint leaves
carefully fold in the ends and roll the paper like a burrito
set aside and repeat for the remaining sheets of rice paper
For the dipping sauce, combine tahini/almond/peanut butter, liquid aminos/tamari, chilli spice of your choice. Optional addition of tamarind for a sweet & spicy dip.
