8 rice paper recipes

Fresh no-cook mango spring rolls wrapped in rice paper with vermicelli, basil, mint, bean sprouts, and shredded carrots. Light, vibrant Thai-inspired rolls with spicy vinaigrette for dipping.

Fennel watercress salad tosses paper-thin fennel with peppery watercress and orange segments in a fresh orange-rice vinegar dressing. A bright low-calorie spring side, ready in 15 minutes.

Authentic Vietnamese shrimp paste molded around sugar cane sticks, broiled until bright orange, and wrapped in rice paper with fresh mint, cilantro, and cucumber. Dipped in tangy nuoc cham sauce, these are a Southeast Asian street food classic.

Pho bo (Vietnamese beef noodle soup) with oxtail broth, charred onion, star anise, and fish sauce poured boiling over rice noodles and paper-thin raw beef that cooks in the hot broth. Garnish with cilantro, scallions, and lemon.

I love Asian food. These spring rolls were so refreshing and just delicious, and I also loved the texture because of all these fresh veggies. The dipping sauce was terrific.

Golden State chutney with dried California figs, apple, and lemon simmered in molasses, brown sugar, and warm spices. Pairs with pork, lamb, or chicken.

Gallo pinto: Costa Rican black beans and rice pan-fried with onions, bell peppers, spinach, Worcestershire, and hot sauce. A humble national dish made hearty and green. Vegan, one-skillet.

Iron Horse cucumber salad tosses crisp cucumbers, radishes, onion, and bell pepper with rice vinegar, cilantro, and fresh ginger. A bright Asian-inspired side in 20 minutes.