Brown Rice Paper Summer Rolls

This morning, I couldn't shake the idea that I needed a julienne peeler. I hopped on the L train to Union Sq. to hit a housewear store, Whole Foods and Trader Joe's in one fell swoop. I've always julienned by hand, but no longer! It's my new favorite toy! 

I regret that it took me until late August to try my hand at summer rolls. They are easy to make, lovely to look at and delicious! I always prefer whole grains to refined carbohydrates, like white rice, so I was delighted to find these brown rice wraps at Whole Foods. 

Ingredients

Summer Rolls

•1 cucumber, julienned

•3 medium sized carrots, julienned

•1/4 red cabbage, julienned

•Preferred lettuce

•Cilantro or basil

•Brown rice paper

Acocado/lime sauce

•1 ripe avocado

•Juice of 1 lime

Peanut Dipping Sauce 

•1 tbsp. peanut butter (or less) 

•3 tbsp. sunflower oil (or sesame oil) 

•1 tbsp. tamari

•1 tsp. honey

•1 clove garlic, minced 

•1/4 tsp. red pepper flakes 

Method

Summer Rolls

Julienne cucumber and carrots using julienne peeler (pictured). Julienne cabbage with chef's knife. 

Find a handy 1 minute video on how to julienne cabbage here: 

https://m.youtube.com/watch?v=6k3ww3v53zo

Prepare rice paper according to package (mine simply said dip in warm water). 

Place rice paper on work surface, fill with veggies, wrap sides in and roll. Cut in half on diagonal. 

Avocado/Lime Sauce

Place meat of 1 ripe avocado and juice of 1 lime in bowl of food processor and pulse until smooth. Serve sauce on side, or pipe onto rolls using a plastic storage bag with a corner cut off. 

Peanut Dipping Sauce

With a fork, stir all ingredients in a small bowl until fully incorporated.