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Eat-the-Rainbow Spring Rolls

A fun and fresh invitation to ‘eat the rainbow’ for optimal nutrition and health!

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Ingredients

Spring Rolls

  • 1 cup carrot, thinly sliced
  • 1 cup mango, sliced in strips
  • 1 cup vermicelli noodles, cooked
  • 1/2 cup red bell pepper, thinly sliced
  • 1/2 cup yellow bell pepper, thinly sliced
  • 1/4 cup purple cabbage, thinly shredded
  • 1/4 cup cilantro, fresh (optional)
  • 1/4 cup mint, fresh
  • 3 cups water
  • 8 rice spring roll papers

Sweet and Spicy Peanut Sauce

  • 1/2 cup peanut butter, roasted, oil-free, salt-free
  • 2–3 tbsp maple syrup
  • 1 1/2 tbsp tamari, low-sodium
  • 1 tbsp lime juice, freshly squeezed
  • 1/4 tsp red pepper flakes
  • Water, hot

Instructions

  1. Prep all veggies and arrange in bowls or plates to simplify assembling.
  2. Make sauce by whisking together all ingredients in a bowl then adding hot water to thin to desired consistency.
  3. Boil 3 cups water then cool slightly.
  4. Add water to a shallow dish then submerge rice paper until soft, about 15 seconds.
  5. Transfer to a clean surface and add desired fillings. Fold top and bottom then roll over, folding as needed to seal.
  6. Transfer to a plate and cover with a damp towel.
  7. Continue steps 3-5 until all spring rolls are assembled. Serve with sauce.

Notes: These spring rolls are best when served fresh.

Find it online: https://pblife.org/recipes/eat-the-rainbow-spring-rolls/