Absolutely A-MAZING Thai Salad Rolls

These are so delicious and so healthy too! Gluten free, vegan & so perfect for summer or any time, if you ask me. Be warned, though, these are truly a test of patience but the end result is certainly worth it!

Makes 4 rolls

INGREDIENTS

4 (8 inch) round rice paper sheets

1/4 cup chopped cilantro

1/4 cup chopped basil

1/4 cup chopped fresh mint

1 cup very thinly sliced Bibb or Boston lettuce (cut only the green leafy parts)

1 large carrot (shredded or if you have a vegetti, use it to make long strips)

1 cup cooked & drained rice noodles

1/2 cup fresh bean sprouts

1/8 cup scallions, thinly chopped

Working with the rice paper one at a time, immerse each in about 1 inch of hot water until they are soft & pliable, takes about 30 seconds. Transfer them over to a flat surface, leaving about an inch around the edge of the rice paper.

Layer with 1 tablespoon of cilantro, 1 tablespoon of basil, & 1 tablespoon of mint.

Top with 1/8 cup of lettuce, 1 tablespoon of carrots, 1/8 cup of rice noodles & 1 tablespoon of bean sprouts, 1/2 teaspoon of scallions.

Fold both sides of the rice paper over the filling, then roll as tightly as possible without tearing, like a burrito.

Place on a serving plate seam down & cover to prevent drying while you prepare the others.

If you don’t cover, they will dry out.

Serve immediately & enjoy!

** I usually just eyeball the measurements when filling the roll. As you make these more, you will figure out what you prefer having more or less of. **