Ingredients
Scale
- 8 rice paper wrappers
- 1 cup cooked jasmine rice
- 1/2 cup coconut milk
- 1 tablespoon honey or maple syrup
- Fresh mint leaves
- Fresh basil leaves
- Julienned carrots
- Sliced cucumbers
- Sliced mango or pineapple chunks
- Thinly sliced bell peppers
- Fresh lettuce leaves
- Optional: shredded coconut for garnish
Instructions
- Fill a large shallow dish with warm water. Dip one rice paper wrapper into the water for about 10-15 seconds until soft and pliable. Place it flat on a clean workspace.
- Layer fresh vegetables like julienned carrots, sliced cucumbers, bell peppers, and mango or pineapple on the lower third of the wrapper. Add mint and basil leaves, then spoon coconut rice pudding onto the filling, avoiding overfilling.
- Carefully fold the sides inward and roll tightly from the bottom up to enclose the filling. Repeat with remaining wrappers. Garnish with shredded coconut if desired.
Notes
- Ensure rice paper wrappers are properly hydrated to prevent tearing.
- Serve with dipping sauces like lime chili or coconut syrup for enhanced flavor.
- For best results, assemble just before serving to keep the rice pudding fresh.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer, Snack
- Method: No-Cook, Assembly
- Cuisine: Tropical, Asian Fusion
- Diet: Vegetarian, Vegan option available
Nutrition
- Serving Size: 1 roll
- Calories: 150 kcal Kcal
- Sugar: 8 g
- Sodium: 120 mg
- Fat: 4 g
- Saturated Fat: 3 g
- Unsaturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 0 mg
