Rainbow Summer Spring Rolls


These spring rolls make awesome appetizers and you can make them as colorful as you want!

Rainbow Summer Spring Rolls
These spring rolls make awesome appetizers and you can make them as colorful as you want!
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  1. 7-8 rice spring roll papers
  2. 1 beet, skin removed and finely grated
  3. 1/2 yellow and red pepper, seeded, thinly sliced
  4. 1 cup carrots, thinly sliced
  5. 1 green onion, thinly sliced
  6. 1 large bunch mint leaves
  7. 1 large bunch cilantro, cut from stems
  8. Optional: Mango, 8 ounces extra firm tofu, 1 cup cooked quinoa, or 8 ounces cooked vermicelli noodles
  1. Prep veggies and set aside for easy assembly.
  2. Bring 3 cups water to a boil in a saucepan or kettle and set aside to cool slightly for cooking rice papers.
  3. Add hot water to a large shallow dish (I used a skillet) and submerge a rice paper to soften for about 10-20 seconds. If you let it go too long or if your water is too hot, they will get too fragile to work with.
  4. Once soft, transfer to a clean, slightly damp surface (like a wooden cutting board), and gently smooth out into a circle.
  5. Add carrots, peppers, mango, beets, and a healthy handful each cilantro and mint (and any other desired fillings). Fold bottom over the fillings, then gently roll over once and fold in the side to seal, then roll until completely sealed. Place on a serving plate and top with a room temperature damp towel to keep fresh.
  6. Repeat process until all toppings are used – about 7 or 8. Serve with lime, a dipping sauce and sriracha, if desired.
  7. Store leftovers covered in the fridge for up to a couple days, though best when fresh.
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Viance Nutrition

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