Aaron Kirk
Active Time
45 Mins
Total Time
1 Hour
Yield
Serves 4 (serving size: 2 rolls)

Ultra fresh and light, these vegetable rolls truly taste like summer! We rolled a combination of shaved raw veggies, gently cured cabbage, and lightly sautéed carrots to give you a textural contrast and complexity that makes these rolls more than just rabbit food, but the “cooking” doesn’t take away from the freshness of the veggies. Be patient with the rolling: handling the wet rice papers (they stick to themselves) and rolling them is a craft that you won’t master on the first try. Most importantly, have fun with it!

How to Make It

Step 1

Whisk together vinegar, lime juice, honey, and crushed red pepper in a bowl; set aside.

Step 2

Toss together cabbage, sugar, and 1/4 teaspoon of the salt. Let stand 20 minutes at room temperature.

Step 3

Heat oil in a medium skillet over medium. Add carrots, and cook, stirring often, until just beginning to soften, 3 to 4 minutes. Toss with remaining 1/4 teaspoon salt; transfer to a plate.

Step 4

Prepare noodles according to package directions.

Step 5

Working with 1 at a time, soak rice paper sheets according to package directions, and place on a dry paper towel on a work surface. Create a 4-inch long overlapping pattern of beets, radishes, and avocado in a horizontal line in center of sheet; top with 1/4 cup cabbage mixture, 3 tablespoons carrots, and 1/4 cup noodles. Tuck in sides of rice sheet, and roll up burrito-style. Place on a plate lined with damp paper towels. Repeat with remaining ingredients. Serve with sauce.

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