There’s nothing mind-altering about these salad rolls, but the rainbow of color gives these rolls a fabulous, psychedelic color palette that’s as fun as it is delicious. The trick is to get vegetables are saturated in color as possible – so think bright purples, verdant greens, hot pinks, intense yellows. The vibrant ingredients will add a big impact to the finished salad rolls.
INGREDIENTS [SPRING ROLLS]:
Serves 8
8 rice paper wraps
1 head purple cabbage
5 big carrots, grated
1 to 2 avocados, thinly sliced
1 candy cane beet, thinly sliced
1 watermelon radish, thinly sliced
cilantro
basil
mint
vermicilli, cooked, cooled, and drained
DIRECTIONS:
Insert one rice paper wrap into hot water for 20 seconds. Arrange vegetables in the center. Roll your wrap like a burrito to finish.
INGREDIENTS [DIPPING SAUCE]:
1/3 cup lime juice
1/4 cup soy sauce
1 tablespoon honey
1 teaspoon sesame oil
1 garlic clove, minced
1 chili, sliced
DIRECTIONS:
Whisk everything together. Tight Dip generously in sauce and enjoy!
