Cucumber-Jicama Summer Rolls
- Level: Easy
- Yield: 4 servings
- Total: 10 min
- Active: 10 min
Directions
- 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.