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)
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
- Cut the vegetables into thin slices. Shred the carrot and cabbage.
- 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.
- 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.
- 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.