Ingredients:

1 shredded carrot

1 yellow or orange bell pepper (thinly sliced)

1/2 cup sprouts

1 cup shredded cabbage

1 cucumber thinly sliced

2-3 leaves of chard

2 small radishes

12 mint leaves (one for each roll)

Rice paper

Chili flakes

Peanut Lime Sauce:

2 tablespoons creamy peanut butter

Juice of 1 lime

1 teaspoon brown rice vinegar

1 teaspoon tamari

1 teaspoon honey

Dash of chili flakes

Directions:

1. Cut the vegetables into thin slices. Shred the carrot and cabbage.
2. Fully immerse each piece of rice paper into warm water for 2-3 seconds. Do not over soak because the rice paper will fall apart.
3. Once the rice paper turns soft and gelatinous place it on a plastic cutting board. I recommend a plastic surface because the paper will stick to wood.
4. Place the veggies in the center of the rice paper. Fold over the sides then tightly roll it together.

Makes 12 rolls

I recommend eating the spring rolls fresh. They keep for a couple of days but the rice paper gets hard in the refrigerator.

Serve with your favorite dipping sauce.