- Round rice paper sheets (7-10)
- 1 small package Cooked brown rice noodles (or you may use vermicelli noodles)
- 1-2 heads Romaine lettuce leaves – sliced into long thin strips
- 1-2 large Carrots cut into thin strips
- 1-2 large Cucumber cut into thin strips
- 1-2 Red peppers cut into strips
- 1-2 Avocados cut into thin strips
- ¼ cup Mint leaves finely chopped
- ¼ Cilantro chopped finely
- 1-can sliced black olives
- Cook the brown rice noodles according to the package: when done, drain off hot water and place in bowl of cold water till cooled down and drain a second time. If using vermicelli noodles: place vermicelli noodles in a bowl and cover with warm water for 2 minutes, then drain.
- But all remaining veggies into thin, small strips approximately 1-2 inches long and set aside.
- Finely chop the herbs and set aside
- Drain the liquid from the olives and set aside.
- Fill a large bowl with warm water. The bowl doesn’t need to be large enough to fit the whole rice paper in one go, but it makes it easier and quicker.
- Note which side is the smooth side – this is supposed to be the outside of the spring roll. Submerge the rice papers into the water for 2 seconds. If your bowl isn’t large enough to fit the whole rice paper in one go, that’s fine, just rotate it and count 2 seconds for each section you submerge into the water. Keep rotating or submerging until the paper starts to become soft and bendable.
- Place both the rice papers on a board or the counter with the smooth side down.
- On the top part of the rice paper, place a small amount of noodles and spread to 2-3 inches wide. Then add the vegetables in any order but keep it simple and don’t over stuff it. *I recommend placing the colorful ingredients next to the noodles so when it’s all wrapped up the wrap is very colorful!
- Once all ingredients have been added then fold the left and right edges of the rice paper in, then starting from the bottom, roll up to cover the ingredients that have been laid out. Then keep rolling firmly. The rice paper is sticky, it will seal itself.
- Serve immediately with dipping sauce of your choice. (If making ahead of time please see tip below)
STORAGE: Some recipes will tell you that you can make rice paper rolls the day before and you can keep them moist with a damp paper towel. My rule of thumb is 6 hours (max 8) – you can make them up to 6 hours ahead, tightly wrap each one in cling wrap as soon as you make them and refrigerate. Don’t just put them on a plate and put cling wrap on the plate, you should roll up each on in cling wrap (you should be able to fit 2 per piece of cling wrap – wrap one first, then place another next to it and roll up with the remaining cling wrap).