Rainbow Spring Rolls

Rainbow Spring Rolls - 2 Guiding Stars

Active Time

30 min.

Total Time

30 min.

Servings

8 (127 g)

Bring an explosion of color to your table with a flavor that your friends and family will find irresistible. The gorgeous array of vegetables will show through the translucent rice papers for a lovely dish that you’ll be proud to show off.

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

Directions

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.

Nutritional analysis per serving: Calories 170; Total Fat 8.5g (10% Daily Value); Saturated Fat 1.5g (8% DV); Trans Fat 0g; Cholesterol 0mg (0% DV); Sodium 125mg (5% DV); Total Carbohydrate 23g (8% DV); Dietary Fiber 4g (14% DV); Total Sugars 10g; Includes 1g Added Sugars (2% DV); Protein 5g; Vitamin D 0% DV; Calcium 4% DV; Iron 10% DV; Potassium 8% DV; Vitamin C 45% DV; Niacin 25% DV; Vitamin A 25% DV.