Serves 4
Prep Time: 30 minutes
Total Time: 50 minutes
8 rice papers (gluten free spring roll wrappers)
2 hearts of Romaine lettuce, rinsed, dried, longer leaves torn in half, lengthwise
1/2 pound carrots, peeled, ends trimmed, cut into julienne matchsticks
1 cup mung bean sprouts
1/2 cup fresh Thai basil leaves
1/2 cup fresh mint leaves
1/2 cup fresh cilantro leaves
1. Moisten Wrappers: Working with one wrapper at a time, submerge rice paper into warm water until it is soft, about 5-10 seconds only. (if you leave it in the water too long it will tear when rolled) Remove wrapper from water and place on a smooth cutting board.
2. Fill Wrappers: Starting at the edge closest to you, lay 2 or 3 lettuce leaves, broken to fit, horizontally. Add a few carrot stick, lining them up in the same direction as the lettuce. Add mung beans sprouts in the same way. Lay leaves of each of the basil, mint and cilantro on top of the bean sprouts. Cover that with another piece or 2 or lettuce.
3. Roll Wrappers: Fold wrapper edge nearest you over the lettuce, squeezing the lettuce as you roll to compact the ingredients. Fold wrapper over and tuck ends in towards the middle, and continue to roll until the wrapper sticks to itself.
4. Cut and Serve: To serve, cut Spring rolls in half and drizzle with your favorite dipping sauces. Enjoy!
