Rainbow Spring Rolls with Ginger Peanut Sauce
Ingredients
- 7-8 rice spring roll papers
- 1 medium beet
- 1/2 yellow bell pepper
- 1/2 red bell pepper
- 1 cup carrots
- 1 ripe mango
- 1 large bunch mint leaves
- 1 large bunch cilantro
- 8 ounces extra-firm tofu (optional)
- 8 ounces cooked vermicelli noodles (optional)
- 1 cup cooked quinoa (optional)
Ginger peanut sauce
- 1/2 cup salted natural peanut butter or almond butter
- 1 1/2 tablespoons soy sauce
- 2-3 tablespoons brown sugar or maple syrup
- 1/2 medium lime, juiced
- 1/2 teaspoon chili garlic sauce
- 1/2 teaspoon fresh grated ginger (optional)
- Hot water (to thin)
Preparation
Prepare the vegetables by grating the beet, thinly slicing the peppers and carrots, and cubing the mango. If using tofu, drain and cube it; if using noodles or quinoa, cook according to package instructions.
For the ginger peanut sauce, in a bowl, combine peanut butter, soy sauce, brown sugar or maple syrup, lime juice, chili garlic sauce, and grated ginger if using. Add hot water gradually to achieve desired consistency and mix well.
Dip each rice spring roll paper in water until soft and pliable, then lay flat on a clean surface.
Assemble the spring rolls by adding a combination of mint leaves, cilantro, grated beet, sliced peppers, sliced carrots, cubed mango, and optional tofu, noodles, or quinoa in the center of the rice paper.
Roll up the spring rolls tightly, folding in the sides as you go, to enclose the fillings.
Serve the spring rolls with the ginger peanut sauce for dipping.
