Servings: 2
Bell peppers, different colors 
Large carrot 
Purple cabbage
¼ small head
1 cup
Rice vinegar
1 ½ tbsps.
1 tsp
Sesame oil
1 tsp
¼ cup (can be replaced with veganaise)
Hot sauce
½ to 1 tsp (optional)
Large rice paper wrappers 
Vitamin Rolls
15 m
30 m
Ready in:
45 m
  1. Trim the tops and bottoms of peppers, seed them and slice evenly lengthwise.
  2. Peel and cut the carrot into thin sticks.
  3. Shred the cabbage.
  4. Halve, pit and slice the avocado. Scoop the slices from the peel with a soup spoon.
  5. In a small bowl, whisk together rice vinegar, sugar, and sesame oil. In another small bowl, whisk mayo with hot sauce, if desired.
  6. Fill a shallow dish with warm water. Soak 1 sheet of rice paper for 15 to 25 seconds, until softened, but still stiff enough. Don’t soak it for too long, otherwise, it will tear.
  7. Spread the rice paper on the work surface. Place a few slices of both peppers, carrot, and cabbage a bit below the middle of the paper. Cover with avocado and top with micro greens/sprouts. Dress with a tablespoonful of dressing and wrap. First, fold the sides over the veggies, then roll it from the bottom up.
  8. Repeat with other wrappers to make 10 rolls total.
  9. Serve immediately with the dipping sauce or wrap in plastic wrap to keep them from getting soggy and sticky and eat a few hours later.