Rice paper rolls are a great gluten free alternative to wheat wraps, and handy for make ahead lunches. I always keep a pack of rice wraps in the fridge to have on hand to wrap up leftovers or when I'm craving something seemingly more substantial than a salad.
4 small rice paper wrappers
1/4 cup shredded cabbage or iceberg lettuce
1/4 cup beansprouts, trimmed
1 small carrot, peeled, grated
1 medium Lebanese cucumber, peeled into ribbons
1 medium avocado, sliced
Protein-marinated sliced tempeh/salmon/chicken/tuna
Pour warm water into a bowl until half full. Dip in one rice paper, swirl for 20sec until soft enough to roll without splitting.
Place small handful of lettuce along 1 edge of 1 wrapper and top with bean sprouts, carrot, cucumber and finish with slices of avocado and protein. Fold in ends. Roll up firmly to enclose filling. Cover with a damp tea towel to prevent roll drying out.
Repeat with remaining wrappers
Mix together dipping sauce and serve