Recipe Instructions:
Ingredients
For the Rainbow Spring Rolls:
6 rice spring roll papers
1 red pepper, thinly sliced
2 carrots, thinly sliced
1 yellow bell pepper, thinly sliced
1 large bunch mint leaves
1 large bunch cilantro
¼ red cabbage, thinly sliced
For the Ginger Peanut Dipping Sauce:
1/2 cup peanut butter
1 1/2 tbsp low sodium soy sauce
1 tbsp raw honey
2 tbsp freshly squeezed lime juice
1/2 tsp chili paste
1 tsp fresh grated ginger
Instructions
For the Rainbow Spring Rolls:
To get rice paper flexible for wrapping our spring rolls, dip in warm water for about 3-4 seconds or hold under running water, until the paper becomes fully moistened with water. Then, lay the wrapper onto your work surface which should be clean and flat.
Near the bottom of the spring roll in the center, lay out the red bell peppers, followed by thinly sliced carrots, yellow bell pepper, fresh mint and cilantro, and thinly sliced red cabbage.
Fold the bottom over the end of the veggies, then fold the uncovered sides inward, then tightly roll the wrapper all the way. The idea is to get it as tightly wrapped as possible. Then repeat with the remaining ingredients.
For the Ginger Peanut Dipping Sauce:
In a small bowl, combine the peanut butter, low sodium soy sauce, raw honey, freshly squeezed lime juice, chili paste, and fresh grated ginger.
Stir until smooth. You can soften the peanut butter by microwaving for 10-15 seconds, if needed.
