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

4-5 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

1/3 cup natural peanut butter

¼ cup warm water

½ tsp fresh jalapeno, finely chopped


Whisk all Dipping sauce ingredients together in a small bowl and set aside until ready to serve.

Prepare rice paper wrappers according to package directions.

Fill wrappers with vegetables and carefully roll them up like a burrito.

Serve with dipping sauce and enjoy!