Edamame Avocado Rice Paper Rolls with Ginger Dip

Thinly slice the avocado, cut the cucumber and carrots into matchsticks, chop the cilantro, and grate the ginger.

Bring a small saucepan of water to a boil, add the frozen shelled edamame, and cook for 3 to 4 minutes until bright green and tender. Drain, rinse under cold water, and pat dry.

In a small bowl, whisk together the gluten-free tamari, rice vinegar, lime juice, fresh ginger, and maple syrup until smooth.

Fill a shallow dish with warm water and lay a clean kitchen towel on the work surface. Dip 1 rice paper wrapper for 10 to 15 seconds until pliable but still slightly firm, then place it on the towel.

Add edamame, avocado slices, cucumber, carrots, and cilantro to the lower third of the wrapper. Fold in the sides, then roll snugly into a compact roll.

Repeat with the remaining wrappers and fillings, keeping finished rolls lightly covered so they do not dry out. Serve with the ginger tamari dipping sauce.