Slow Cooker Dal Rice Paper Rolls for 6

Instructions:

1. Combine the rinsed lentils, vegetable broth, turmeric, minced garlic, grated ginger, salt, and pepper in the slow cooker. Stir to combine.
2. Set the slow cooker to Low for 7 hours or High for 4 hours. The dal is ready when the lentils have completely softened into a thick, velvety puree.
3. While the dal cools slightly, slice the carrots, cucumbers, and cabbage into thin, uniform strips and place them in separate bowls.
4. Fill a shallow tray with warm water. Dip one rice paper sheet for 5–10 seconds until pliable but not overly soft, then lay it flat on a clean surface.
5. Place 2 tbsp of the thickened dal in the center of the rice paper, then top with a pinch of carrots, cucumber, cabbage, and a few mint/cilantro leaves.
6. Fold the sides inward and roll tightly from the bottom up.