When the temperatures rise, we love dishes that cool and hydrate. The crisp jicama and cooling cucumber in these summer rolls are just the thing for a hot evening meal. The best part is they are handheld—perfect for a picnic or potluck.
| Level: | Easy |
| Total: | 10 min |
| Active: | 10 min |
| Yield: | 4 servings |
Instructions
- Mix 1 cup cooked brown rice with 3 tablespoons rice vinegar; season with salt and pepper. Dip an 8 1/2-inch round rice paper wrapper in warm water for 10 seconds; lay flat. Top with 1 leaf each of basil, mint and Little Gem lettuce, 2 tablespoons of the rice, 2 avocado wedges and a few matchsticks of jicama and cucumber. Tightly wrap into a spring roll shape. Repeat to make 8 rolls. Serve with sweet chili sauce.