Veggie Rice Paper Wraps


Veggie Rice Paper Wraps

The days of traditional tortilla wraps are gone -- make way for rice paper and mung bean paper wraps! These are super-easy to make and loaded with healthy raw vegetables, so they make great snacks or appetizers.

  • Prep Time: 30 minutes
  • Total Time: 30 minutes
  • Servings: 8


  • 8 sheets rice paper or mung bean paper
  • 1 avocado (peeled, sliced lengthwise)
  • 1 carrot (grated)
  • 1/2 red bell pepper (sliced lengthwise)
  • 1/2 red apple (peeled, sliced into matchsticks)
  • 4 inches cucumber (sliced into long strips)
  • 1 cup baby spinach
  • 1/4 cup cabbage (shredded)
  • 1/2 mung bean pasta (cooked, optional)
  • 4 cilantro sprigs
  • Tamari or sweet & sour sauce (for dipping)


  1. Soak one piece rice paper or mung bean paper in warm water until soft.

  2. Carefully remove, allow excess water to drain, and lay on flat surface.
  3. Arrange raw veggies in row along center of paper.
  4. Leave about 1 1/2 inches at both ends of paper and carefully roll up, leaving long edges open. You'll take care of those with second piece of paper.

  5. Soak and drain second piece of rice or mung bean paper and lay on flat surface.
  6. Place roll you already made along center of second paper, folding end edges in first then rolling in remaining sides.

  7. Serve immediately with tamari or sweet and sour sauce.

Bon appétit!