Recipe for Rainbow Spring roll
Vibrant beautiful rolls that full of natural goodness like veggies and super fruits. Dip or glaze with heart healthy nut butter dipping sauce to complete your taste-buds. Perfect lunch, snacks or work out meal.
Servings 8 rolls
- 0.5 bell pepper
- 1 medium carrot
- 1 avocado
- 5 radish
- 4 leaves lettuce or spinach equivalent
- 0.25 purple cabbage
- 0.5 cup cilantro, parsley, basil or of choice
- 1 mango alternate flavor
- 8 rice papers optional: soy wrappers
- 3 Tbsp peanut butter or almond butter
- 2 Tbsp soy sauce
- 1 Tbsp lime juice or apple cider
- 1 Tbsp honey or Vegan syrup
Prepare all ingredients by peeling off and cutting avocado into long thin slices.
Thinly slice radishes as well as cut carrots, bell pepper into long match sticks.
Shred cabbage if using.
Make sure all ingredient is dried without dripping water.
Microwave 1/2 qt water to soak the rice papers.
Dip and turn to make sure rice paper are wet throughout.
Arrange vegetable & fruit slices on top.
Gently lift one end to fold over fillings, then roll and tuck as you go.
Serve with nut butter dipping sauce immediately. Cover rolls individually with plastic wrap to preserve freshness and avoid soggy if delay serving.
Nut butter dipping sauce
Microwave or warm up 1 Tbsp of water and 2 Tbsp soy sauce. Add honey and stir till fully dissolve.
Add nut butter (peanut, almond, etc.) and fork to mix them well.
Finally adjust the taste with lime juice or apple cider till desire.