Veggie Rolls with Ginger Mango Dipping Sauce
ne at a time, soak rice wraps in warm/hot (but not boiling) water. I find it easiest to hold onto the edges with both hands so they don’t fold up too much. When soft and very flexible, remove the wrap, shake it gently to get the water off, and lay it flat on a flat surface.
Line the top side of the wrap with lettuce, laid out as flat as possible. (Remove the thick stems to avoid having the lettuce tear the rice wraps.)
For best results, picture the wrap like the face of a clock with 6:00 closest to you. Arrange a little of each of the fillings between 6:00 and the center.
Fold in the right and left sides (9 and 3 o’clock) then roll the bottom of the wrap up towards 12:00. Transfer the roll over to a plate and repeat the process with remaining wraps and fillings.
When ready to eat, serve the wraps with the mango dipping sauce.
Note – If making ahead of time, store these in a sealed container in the fridge, wrapped in damp paper towels for up to 1 day.