- 6 rice paper wraps (you can typically find these in the asian section of well stocked markets)
- 1/2 cup cilantro sprigs
- 1 1/4 cup grated carrots
- 1 1/4 cup grated beets
- 1 large avocado
- 1 1/2 cups cooked lentils
- 1-2 Tbsp. sriracha (see note above)
- 1 Tbsp. toasted sesame oil
- pinch of salt
Set up your roll workspace. You need a large bowl of warm water and a damp dish towel to work on. Set out your
cilantro, carrots, beets, avocado and in a small mixing bowl, combine the cooked lentils with siracha, sesame oil and
pinch of salt. Taste and adjust heat as desired. Remember this is what flavors the entire roll.
Working one roll at a time. Put the wrap flat into the large bowl of warm water, being careful to not let it curl up, until
soft, about one minute. Lay the wrap down on the dish towel. Down the center, like a burrito, layer the cilantro, small
handful of the carrots and beets, a few slices of avocado and a modest 1/4 cup of the lentils. Fold over the top and
bottom ends over the filling, tuck the right flap over and then roll to close. Repeat with remaining wraps.
Enjoy or if traveling, store in plastic wrap for easy transport.