Prep your veggies. This part can feel a little “chop-heavy,” but I promise it’s worth it. Think of it like prepping an art project get those colorful strips ready and lay them out like a rainbow buffet. You want everything in thin, even matchsticks for easy rolling. The neater your cuts, the prettier the final rolls. (But no judgment here these still taste amazing even if your avocado slices look like they’ve had a rough day.)
Soften the rice paper wrappers. Fill a large shallow dish or pie plate with warm water. Take one rice paper wrapper and gently dip it in the water for about 10–15 seconds. Don’t overdo it these guys get super delicate if they soak too long. Lay it flat on a clean, damp surface. I like to use a damp cutting board or even a wet tea towel to stop it from sticking.
Fill and roll. Place a small pile of spinach or mixed greens in the center of your wrapper, then add a few colorful veggie strips and a slice or two of avocado. Fold the bottom of the wrapper up over the filling, fold in the sides, and roll it up like a burrito. It doesn’t have to be perfect trust me, once it’s on a platter with a dozen others, it’ll look gorgeous. Repeat with the rest of the wrappers. You’ll get about 12 rolls total.Pro tip: Pro tip: If you’re working with little helpers, set up a roll-your-own station! It turns snack time into an activity and they’re more likely to eat what they made. Make the Hoisin Dipping Sauce. In a small bowl, whisk together: 1/4 cup hoisin sauce, 1 tbsp soy sauce, 1 tbsp peanut butter, 1 tbsp lime juice, 1 tsp sesame oil, 1 minced garlic clove, 1 tsp grated ginger. Add 1 to 2 tablespoons of warm water until you get the consistency you like. I aim for creamy-but-dippable. Sprinkle in sesame seeds if you’re feeling fancy.
