Catbus Cucumber Salad Rolls

Serves 4 · 40 min prep · 5 min cook

Estimate for one serving

• 310 cal
• 9g protein
• 42g carbs
• 13g fat
• 5g fiber

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Ingredients

• 12 rice paper wrappers
• 2 English cucumber
• 1 large carrot
• 1 red bell pepper
• 1/2 cup fresh mint leaves
• 1/2 cup fresh cilantro leaves
• 8 butter lettuce leaves
• 4 oz dry cooked rice vermicelli
• 1 firm avocado
• 2 tbsp lime juice
• 1/4 cup natural peanut butter
• 3 tbsp warm water
• 1 tbsp soy sauce
• 1 tsp honey
• 1 tsp toasted sesame seeds

Instructions

1. 1Cook the rice vermicelli according to package directions until tender, usually 3 to 4 minutes in boiling water. Drain, rinse under cool water, and toss with a splash of lime juice so the strands stay separate.
2. 2Peel the cucumbers into long thin ribbons with a vegetable peeler, stopping when you reach the seeds. Julienne the carrot and red bell pepper into fine matchsticks. Slice the avocado thinly and drizzle with remaining lime juice.
3. 3Wash and dry the mint, cilantro, and butter lettuce. Tear larger lettuce leaves into pieces that will fit inside a roll.
4. 4Fill a wide shallow dish with warm water. Dip one rice paper wrapper for 8 to 10 seconds until pliable but still slightly firm; lay it flat on a clean damp board.
5. 5Along the lower third of the wrapper, place a small piece of lettuce, a little nest of vermicelli, a few cucumber ribbons, carrot and pepper matchsticks, avocado slices, and a scatter of mint and cilantro.
6. 6Fold the bottom edge of the wrapper snugly over the filling, tuck in the sides like a soft blanket, then roll forward firmly but gently so the roll stays tight without tearing. Repeat with remaining wrappers.
7. 7For the dipping sauce, whisk peanut butter with warm water, soy sauce, and honey until smooth and pourable. Stir in sesame seeds.
8. 8Arrange the finished rolls on a platter or pack three per lunch box with a small container of sauce. Keep cool until midday; the pale green rolls look like little Catbus windows ready for a forest picnic.