- 8–16 sheets of rice paper (this makes 8 but you will need 16 if you want to double up the wraps for each roll. More about that below)
- 1 large carrot, peeled and julienned
- 1 mango, thinly sliced
- 1 cup of cabbage, shredded
- 1 small cucumber, julienned
- 1 small bell pepper, julienned
- Lettuce leaves (you can use any greens here. I used about 4 large pieces of collard greens)
- handful of mint (about 4 medium leaves per roll)
- 1 avocado, thinly sliced
- peanut sauce for serving
- Prepare your rice paper wraps as you’re ready to roll them but running each wrap under water for 5 seconds each. I like to use 2 wraps per roll and run them under the water at the same time. You can do this with just one wrap if desired. Lay the first wrap down (I find that doing this on parchment paper helps it not stick as much). Lay the second wrap down on top of the first so that there’s about an inch over hanging (this just give you more space to work with).
- Lay the green leaves down in the center of the rice paper (I split mine into small pieces to make it easier). Stack up all of the veggies, mango, and the mint so that you’re using about 1/8 per roll. I usually just eyeball it to try and make them all even. Leave 1/2 of an inch clean on the sides.
- Start rolling the wrap from one end and tuck it gently but tightly over the top of the veggies. Fold over the sides and continue to roll. Watch my video above to see how I do it.
- Enjoy immediately or the next day with a big bowl of peanut sauce!
- Category: Appetizer
- Method: Rolls
- Cuisine: American
Keywords: summer rolls, thai rolls, vegan summer rolls