Veggie and Avocado Rice Paper Rolls

This is a no recipe food, more of which I'd like to feature on my site because I'd like for people to get into the mindset of creating in the kitchen, rather than following recipes step by step.

These rolls are super simple to make. A few can become lunch on your own, or make more for a beautiful presentation at your next dinner party.

Use whatever fresh vegetables you have, but I consistently make mine with carrots, cucumbers, avocado, peppers, cabbage, sprout, and herbs, including cilantro, basil, and mint. 

  • rice paper rounds (as many as you need)
  • vegetables in a rainbow of colors, (julienned)
  • avocado (enough to add 1 or 2 thin slices per roll)
  • herbs (cilantro, basil, mint work very well)
  1. dip 1 rice paper mound in a bowl of lukewarm water and let it soak for about 15 seconds, or until it is soft
  2. remove and place on a clean paper towel to dry a little
  3. arrange the julienned vegetables, avocado, and herbs in the center and fold one end before you roll it up firmly to enclose the filling
  4. set aside and repeat
  5. serve with a sweet chili sauce or one of my favorite sauces:

Ginger Almond Butter Tamari Dip-Dressing (adapted from Dr. Junger, but my version is less runny)

  • 4 tbsp almond butter
  • 1 tbsp grated fresh ginger
  • 1 juice of lemon
  • 1 tbsp apple cider vinegar
  • 2 tbsp tamari
  • 1 small garlic clove
  • pinch of cayenne pepper
  • 1/3 cup water
  1. Put everything except the water into your mini food processor and whiz. Add water slowly until you reach the desired consistency. Less water for a dip and more if it’s to be used as a salad dressing.

Carrot Ginger Dip-Dressing (this dressing is utterly delicious and so many friends compliment me on it that I'm almost inclined to keep it top secret, but since it's from Dr. Junger's book, I can't take the credit for it!)

  • 1 large carrot, peeled and chopped
  • 1 shallot, peeled and chopped
  • 2 tbsp chopped fresh ginger
  • 1 tbsp white miso
  • 2 tbsp rice wine vinegar
  • 1 tbsp roasted sesame seed oil
  • 1/4 cup grapeseed oil
  • 2 tbsp water
  1. Put everything except the water into your mini food processor and whiz. Add water slowly until you reach the desired consistency. Less water for a dip and more if it’s to be used as a salad dressing.