Thai Style Rice Paper Rolls with Dipping Sauces 

Ingredients: 1 pack rice paper ( any size, the ones used above are 8.5 inches in diameter) • 1 cup sliced purple cabbage or more • 1 cup sliced carrots • 1 cup Rice paper Dipping Sauce • 1/2 cup sliced scallions • 1/2-2/3 cup cilantro leaves • 2 avocados pitted and sliced • 1 cup chopped kale leaves • 1/2 cup mint leaves 

Instructions For Cooking:

• 1. Prepare your fillings. In a large shallow plate, add some hot water (boiling is ok) to fill up halfway up the plate. 
• 2. Place the rice paper rolls one at a time in the hot water plate and let it soak for a few seconds until it softens and becomes malleable—but not fragile and slimy. 
• 3. Place the sheet of rice paper roll on your counter, flattening it to its original circular shape. 
• 4. Along the centre of the rice paper roll (length-wise) start arranging your fillings—add more or less, swap any ingredient you prefer. 
• 5. Start rolling your rice paper from the edge near you and then tuck the corners and continue until it forms a firm roll. 
• 6. Repeat with the rest. Chill the rice paper rolls until ready to serve. When serving, slice each roll in half and serve on their own or with Rice Paper dipping sauce. 

Recipe Notes:  When buying the rice paper, make sure it's not broken already. The rice paper sheets are sold in about 3 different sizes, it’s totally optional which size you chose but the most commonly used size is the 8 1/2 inch diameter—almost the size of a flour tortilla. The most commonly used rice paper is the "all rice" version, but you’ll find some with starch, tapioca and a combo of rice flours. When soaking your rice paper, make sure to not over soak them to a point where they become fragile and tear up easily. Soak your rice paper sheets just until they start to soften and become malleable, but not fragile. Don’t overstuff! It’s super tempting to keep on piling up goodies on top of your rice paper but in the end, you won’t be able to roll them without tearing them apart.