Ingredients
- Spring Rolls:
- 1 beet, peeled and finely grated
- 8 rice paper wrappers
- 1 red pepper, thinly sliced
- 1 cup carrots, sliced into matchsticks
- 1 mango, thinly sliced
- 1 cup stemmed fresh mint
- 1 cup stemmed fresh cilantro
- Dipping Sauce:
- ½ cup natural peanut butter
- 1 Tbsp. low-sodium soy sauce
- 1 Tbsp. brown sugar
- Juice of ½ lime
- ½ tsp. chili garlic sauce
- ½ tsp. grated ginger
Tip: Screenshot this list for easy reference while shopping
Instructions
- Rinse and drain the grated beet well to prevent colors from running with other vegetables.
- Bring 3-4 cups of water to a boil. Pour water in a large, shallow dish. Working one roll at a time, submerge a rice paper until just soft (10-15 seconds).
- Transfer to a clean, slightly damp cutting board and smooth out into a circle.
- Place ⅛ each of remaining roll ingredients on rice paper. Fold bottom and top over the fillings, then fold in one side and roll to seal. Repeat until all wrappers and fillings are used.
- In a small bowl, whisk together dipping ingredients. If the sauce is too thick, whisk in hot water 1 tablespoon at a time (3-4 tablespoons total) to reach desired consistency.
- Serve rolls immediately with dipping sauce.