Edamame Avocado Rice Paper Rolls with Ginger Dip

Ingredients

• 1.5 Cup frozen shelled edamame - 1 1/2 (cups)
• 8 Count gluten-free rice paper wrappers - 8 (8-inch wrappers), 8-inch wrappers
• 1 Count avocado, thinly sliced - 1 (large), thinly sliced
• 1.5 Cup English cucumber, cut into matchsticks - 1 1/2 (cups), cut into matchsticks
• 1 Cup carrots, cut into matchsticks - 1 (cup), cut into matchsticks
• 0.5 Cup fresh cilantro, chopped - 1/2 (cup), chopped
• 0.25 Cup gluten-free tamari - 1/4 (cup)
• 1 Tablespoon rice vinegar - 1 (tablespoon)
• 2 Tablespoon fresh lime juice - 2 (tablespoons)
• 1 Tablespoon fresh ginger, grated - 1 (tablespoon), grated
• 1 Teaspoon maple syrup - 1 (teaspoon)

Instructions

1. Prepare vegetables and aromatics

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

2. Cook the edamame

   2. 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*.

3. Make the ginger tamari dip

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

4. Soften a wrapper

   4. 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.

5. Fill and roll

   5. 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.

6. Finish and serve

   6. 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*.