You will need:

  • 1 cup finely shredded red cabbage 
  • 1⁄4 cup shredded carrots 
  • 1 Cucumber, deseeded and cut lengthwise into long strips 
  • 1 Avocado 
  • 8 big leafs of romaine lettuce 
  • 8 (6-inch) round sheets of rice paper

For the dipping sauce: 

  • 3 tablespoons Miso paste 
  • 2 tablespoons honey 
  • 4 tablespoons rice wine vinegar 

To make the dipping sauce: combine all ingredients in a small bowl and whisk till nice and smooth. 

First you will want to soften the rice paper. Fill a baking sheet (with a rim) with water and dip each rice paper round into the water and allow to soak for 30 seconds. Now carefully stack each sheets between a wet kitchen towel, so its damp kitchen towel-rice paper-towel-rice paper and so on. 

Now turn over the stack of towels and start with the first rice paper you had dipped into the water. 

Place all ingredients on the bottom third of the paper staring with the romaine lettuce, then the cabbage, carrots, cucumber and avocado. 

Fold the bottom of the paper over the filling, then fold each side toward the center, start rolling gently (the paper will break very easily) from the bottom until all the way rolled up. 

If you do not eat the rolls right a way, just roll them up in a damp paper towel or kitchen towel.

I like to cut them into sushi size bites and serve them with the miso dipping sauce.