Fresh Spring Rolls with Sunbutter Summer Sauce
Serves: 20
Total time: 1 hour
Ingredients:
Rolls:
- 20 small organic non-GMO rice paper rolls
- 3 avocados
- 3 cucumbers
- 8 carrots
- 1 head of romaine
- 2 bell peppers
Sauce
- 1/2 cup Sunbutter
- 2 tbsp honey
- 2 tsp Bragg liquid aminos
- 2.5 tsp Bragg Apple Cider Vinegar
- 1/4 cup water
- 1/2 tsp chipotle chili flakes
- 1/4 tsp salt
Instructions:
- Cut all vegetables into thin rectangular slices and place in separate bowls.
- Cover the bottom of a saucepan with a layer of water and set aside. Dip each piece of rice paper in the water for about 30 seconds or until soft.
- Add in the soft lettuce first (so that the firmer veggies don’t break the rice paper). Add the desired amount of sliced veggies, fold up like a burrito, and slice.
- To make the sauce, add all ingredients into a jar and stir until completely creamy.
- Dip your fresh spring rolls in the sauce—delicious!
