Vegan rice paper rolls are basically a salad, delivered in a more convenient shape. You can fill them with absolutely any vegetables that strike your fancy! We made ours with baby spinach, carrots, pea shoots, avocado and mango. It would have been good with red cabbage, peppers, smoked tofu, tempeh bacon…..the possibilities are endless. You soak a sheet of rice paper in warm water. When it becomes soft, you lay it flat on a clean dish towel. Pile up the filling in the middle. Roll up the bottom, then the right side, then the top. You could fold all sides in, if you were going on a picnic, or needed it to be even easier to eat, but it’s so pretty when some of the veggies poke out at the top. You have to work relatively quickly, so that the rice paper doesn’t dry out and tear when you try to roll it. It’s so easy…I can’t believe it took me this long to try it.

The dipping sauce I made is a variation of the Ginger-Soy sauce from the Candle 79 Cookbook. Here’s how I made it:

Ginger Soy Sauce

2 tblsp. olive oil

1/4 cup water

1/4 cup Mirin

1 tblsp. sesame oil

2 tsp. tamari

2 tsp. agave nectar

1 1/2 tsp. ginger juice

2 tsp. minced garlic

1 tsp. fresh grated ginger

1 tsp. finely chopped fresh cilantro

1/2 tsp red pepper flakes

Put all the ingredients in a bowl and whisk well. Done.