Rainbow Spring Rolls
By Micki Brown
Serves 4
Salad Ingredients:
1 dozen rice paper wrappers
1 carrot, coarsely grated
¼ cup mint, chopped
1 cup red cabbage, thinly sliced
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
1 small zucchini, coarsely grated
1 handful fresh snow peas, thinly sliced
4 leaves Swiss chard, torn
Dipping Sauce Ingredients:
1 tsp fresh ginger, minced
1 tbsp raw honey
2 tbsp coconut aminos (or soy sauce)
1 tsp coconut vinegar (or ACV)
1 tsp sesame oil
½ tsp sesame seeds
⅓ cup natural peanut butter
¼ cup warm water
½ tsp fresh jalapeno, finely chopped
1
Whisk all Dipping sauce ingredients together in a small bowl and set aside until ready to serve.
2
Prepare rice paper wrappers according to package directions.
3
Fill wrappers with vegetables and carefully roll them up like a burrito.
4
Serve with dipping sauce and enjoy!
Ingredients
Salad Ingredients:
1 dozen rice paper wrappers
1 carrot, coarsely grated
¼ cup mint, chopped
1 cup red cabbage, thinly sliced
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
1 small zucchini, coarsely grated
1 handful fresh snow peas, thinly sliced
4 leaves Swiss chard, torn
Dipping Sauce Ingredients:
1 tsp fresh ginger, minced
1 tbsp raw honey
2 tbsp coconut aminos (or soy sauce)
1 tsp coconut vinegar (or ACV)
1 tsp sesame oil
½ tsp sesame seeds
⅓ cup natural peanut butter
¼ cup warm water
½ tsp fresh jalapeno, finely chopped
Directions
1
Whisk all Dipping sauce ingredients together in a small bowl and set aside until ready to serve.
2
Prepare rice paper wrappers according to package directions.
3
Fill wrappers with vegetables and carefully roll them up like a burrito.
4
Serve with dipping sauce and enjoy!