Dip Vietnamese rice paper in warm water for about 3-4 seconds, until rice paper becomes moistened with water.
Then lay it down on a plate and allow it soak up the water fully (about 1 minute). It should become soft.
RECIPE: Vegetable Vietnamese Spring Rolls aka Summer Rolls
For the Summer Rolls:
1 red bell pepper
1/2cup fresh basil
1/2cup fresh mint
6 to 8 Vietnamese rice paper summer roll wrappers
For the Sauce:
1/2cup salted roasted almonds
1/2cup canned coconut milk
1tbsp lime juice
1tbsp soy sauce
1tbsp maple syrup
Sauce: Combine all “Sauce” ingredients in a blender until smooth.
Prep: Thinly slice all veggies and arrange near your work space.
Roll: Fill a shallow dish with warm water. Working one at a time, gently place a Vietnamese rice paper in the water for about 15 seconds, or until soft and pliable. Move the Vietnamese rice paper to a damp surface. Stack veggies and herbs on the Vietnamese rice paper in a long narrow row, leaving about 2 inches on either side. Fold the sides of the Vietnamese rice paper over the mound, then gently roll.
Serve: Cover finished summer rolls with a damp paper towel until ready to eat. Serve with almond butter dipping sauce, optionally sliced in half to serve.