In today’s video, I’m sharing one of my favorite quick and delicious evening snacks – crispy rice paper rolls with two homemade dipping sauces! These rolls are super easy to make, and you can enjoy them either raw or fried. Paired with a subtle almond butter dipping sauce and a spicy gochujang sauce, it’s the perfect combo for a light snack.

Ingredients: For the Rice Paper Rolls:

• Rice paper rolls (store-bought)
• Vegetables (I used carrot, cucumber, cabbage, and lettuce, but you can use any veggies or fillings of your choice)

For the Almond Butter Dipping Sauce:

• 1/2 tsp lime juice
• 1 tbsp almond butter (or peanut butter)
• 1/4 tsp soy sauce
• 1/2 tsp honey
• Salt and pepper to taste
• 2 tbsp warm water (to achieve a dipping consistency)

For the Gochujang Dipping Sauce:

• 2 tsp gochujang (Korean chili paste)
• 1/2 tsp toasted sesame oil
• 1 garlic clove, chopped
• 1/4 tsp sugar
• 1/4 tsp honey

1. Prepare the Veggies: Chop all your vegetables into julienne strips. Set them aside.
2. Soften the Rice Paper: Dip the rice paper in warm water for a few seconds until soft. Place it on a wet cutting board to prevent sticking.
3. Make the Almond Butter Sauce: In a bowl, mix lime juice, almond butter, soy sauce, honey, salt, and pepper. Add warm water to reach a dipping sauce consistency.
4. Assemble the Rolls: Place a small amount of the chopped vegetables in the center of the rice paper and roll it up tightly like a burrito.
5. Make the Gochujang Sauce: In another bowl, mix toasted sesame oil, gochujang, chopped garlic, sugar, and honey. Stir well.
6. Fry the Rolls: Heat oil in a frying pan over medium heat. Fry the rice paper rolls until both sides are crispy.
7. Serve: Serve the crispy rice paper rolls with the two dipping sauces. Enjoy!