Rainbow Spring Rolls

By Micki Brown

Serves 4

Category
Yields1 Serving
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
  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
  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!

Notes

Rainbow Spring Rolls