Rice rolls
  • Servings: 4-10
  • Preparation Time: 20 min
  • 5/7/9” Spring Roll Skin (tapioca flour, water, salt)
  • Rice noodles
  • 2 carrots shredded
  • 1 -2 heads of lettuce, de ribbed
  • 2 handfuls thinly chopped red cabbage
  • 1 -3 bunches fresh mint
  • 1 pkg. baked tofu sliced
  • or
  • Cooked shrimp
  1. Prep work and then assembly.
  2. In a large pot of almost boiling water, dip half of the spring roll skin. Carefully turn over, dip the other side. Lay flat on a large plate. In the center place a lettuce piece no bigger than a small fist, adding a thin, long pile of rice noodles. Top that with a sprinkling of carrot and red cabbage. Place protein (tofu or shrimp above the rice noodles on top of 1 -2 mint leaves. Now roll like a burrito.
  3. This is great with many sauces. May I suggest a Peanut sauce?
Nate Snyder taught Anna, Sasha, Tara and I how to make this simple food many years ago. I have tried different ingredients and sauces; I love this lettuce wrap for its’ versatility.