RAINBOW SPRING ROLLS

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!

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