Ingredients

The following ingredients have 9 Servings
  • 3/4 pound green beans, ends trimmed (see note)
  • 1 red pepper
  • 1 tablespoon olive oil
  • 3 tablespoons soy sauce or tamari
  • 2 teaspoons honey (or vegan sub)
  • 1 teaspoon minced fresh ginger
  • 2 teaspoons toasted sesame seeds
  • 6 ounces brown rice noodles (see note)
  • 8 to 10 rice papers (white or brown)

Instruction

  • Preheat oven to 400˚. If green beans are thick, slice in half lengthwise. Cut red pepper into similar sized strips as the green beans and toss together with olive oil on a roasting pan. Spread out into a thin layer and roast until green beans are tender and starting to brown, 15 to 20 minutes.
  • In a small bowl, stir together soy sauce, honey, and ginger. Right after you pull the green beans from the oven, pour the soy sauce mixture over, sprinkle with sesame seeds, and toss until the green beans are coated. Allow to cool slightly, tossing mixture occasionally.
  • Cook the noodles according to the package. Drain and rinse under cool water.
  • Set up your rolling station with the hot water, bean mixture, rice noodles, and a place to roll/cut each summer roll.
  • Soak the rice paper for 10-15 seconds, until pliable but not extremely soft. (Soaking time may be longer or shorter depending on water temperature.) Place the wrapper on the cutting board and add 1/4 cup cooked noodles and roughly 1/2 cup of the green mean mixture, lying them slightly off center, towards you. Fold the wrapper edges closest to you over the filling, tucking the edge under the filing. Fold the sides over and continue to roll away from you. Repeat with remaining ingredients.
  • Once done slice in half and serve.