Fish Free Gluten Free Carrot Herb Rice Paper Rolls
Total time30 min
Prep time25 min
Cook time5 min
4.7(21)
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Learn more →Ingredients
4 servings
For the rolls
- 2 oz rice vermicelli noodles
- 8 rice paper wrappers (8.5-inch rounds)
- 2 medium carrots, peeled and julienned
- 1 medium cucumber, seeded and julienned
- 1 ripe avocado, thinly sliced
- ½ cup fresh mint leaves
- ½ cup fresh cilantro leaves
- ¼ cup fresh basil leaves (thai basil preferred)
For the dipping sauce
- 3 tbsp tamari
- 2 tbsp fresh lime juice
- 1 tbsp rice vinegar
- 1 tbsp honey
Chef's tipUse the same amount. Maple syrup is a little thinner and less sticky than honey. - 1 tsp sesame oil
- ½ tsp fresh ginger, finely grated
- 1 tsp sriracha (optional)
Instructions
- 1
Cook the rice vermicelli noodles in a small saucepan of boiling water according to package directions, until tender, about 3–4 minutes. Drain, rinse under cold water, and set aside.
- 2
Whisk together the tamari, lime juice, rice vinegar, honey, sesame oil, and grated ginger in a small bowl until the honey is fully dissolved. Stir in the sriracha, if using. Set the dipping sauce aside.
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