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Rainbow Spring Rolls
From Statesboro Market2Go
<p>A fresh and gorgeous vegetarian recipe that pairs well with a flavorful almond butter sauce. Please consider leaving a picture or comment if you decide to try this recipe!</p>Source: www.liveeatlearn.com (Entered by Ariana Giddens)
Serves: 3
Vegetarian!
Ingredients
FOR THE SAUCE:
3 tablespoons
Almond butter
1 teaspoon
Soy sauce
1 tablespoon
Lime juice
1 tablespoon
Honey
1 teaspoon
Ginger (grated)
1 tablespoon
Hot water
FOR THE SPRING ROLLS:
1 cup
Radishes (sliced)
1/2 of
A red bell pepper (sliced)
1/2 of
A yellow bell pepper (sliced)
1 cup
Carrot (sliced)
1
Avocado (sliced)
1/2 cup
Basil
1/2 cup
Cilantro
OR parsley
6 to 8
Rice paper spring roll wrappers
Step by Step Instructions
- Combine all the ingredients for the sauce in a bowl and set aside.
- Thinly slice all of the vegetables.
- Fill a shallow dish with hot water. Working one at a time, gently place a rice paper in the hot water for about 15 seconds. Move the paper to a damp surface. Stack veggies and herbs on the rice paper in a long narrow row, leaving 2 inches on either side. Fold the sides of the paper over the veggie mound, then gently roll the paper up. Cover the finished rolls with a dampened paper towel while making the rest. Serve with the almond sauce.