30m$10.11Edamame Avocado Rice Paper Rolls with Ginger Dip
Fresh vegan rice paper rolls filled with edamame, avocado, crisp cucumber, and carrots. Serve them with a bright ginger tamari dipping sauce for a plant-forward lunch.
- Energy
- 255 calories per serving
- Protein
- 11 g per serving
- Carbs
- 35 g per serving
- Fat
- 9.1 g per serving
- Sodium
- 1144 mg per serving
Shopping options
maple syrup
1 Teaspoon
Maple Grove Farms® 100% Pure Maple Syrup
1%
fresh lime juice
2 Tablespoon
Santa Cruz Organic Pure Lime 100% Juice Bottle
6%
fresh ginger, grated
1 Tablespoon
Organic Ginger Root
11%
gluten-free tamari
0.25 Cup
Simple Truth Organic® Reduced Sodium Tamari Sauce
20%
gluten-free rice paper wrappers
8 Count
Blue Dragon® Spring Roll Wrappers
57%
rice vinegar
1 Tablespoon
Nakano® Natural Rice Vinegar
4%
frozen shelled edamame
1.5 Cup
Seapoint Farms Shelled Soybeans Edamame
69%
fresh cilantro, chopped
0.5 Cup
Soli Organic™ Cilantro Bunch
29%
carrots, cut into matchsticks
1 Cup
Carrots
74%
avocado, thinly sliced
1 Count
Fresh Large Ripe Avocado
100%
English cucumber, cut into matchsticks
1.5 Cup
English Cucumber
75%
Cost Summary
· only what you use
per serving · 4 servings
Cook this recipe
- frozen shelled edamame-1.5 cups
- gluten-free rice paper wrappers-8 wrapper
- large avocado-1 large
- English cucumber-1.5 cups
- carrots-1 cup
- fresh cilantro-0.5 cups
- gluten-free tamari-0.25 cups
- fresh lime juice-2 tablespoons
- rice vinegar-1 tablespoon
- fresh ginger-1 tablespoon
- maple syrup-1 teaspoon
Thinly slice the avocado, cut the cucumber and carrots into matchsticks, chop the cilantro, and grate the ginger.
Keep fingers tucked and the knife blade angled away from your hands while slicing and cutting matchsticks.
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.
Use caution when draining boiling water to avoid steam burns and splashes.
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.
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