Rainbow Summer Rolls | Recipe Cloud App

Ingredients

• 7-8 rice spring roll papers
• 1 beet, skin removed and finely grated
• 1/2 yellow and red pepper, seeded, thinly sliced
• 1 cup carrots, thinly sliced
• 1 ripe mango, cubed*
• 1 large bunch mint leaves
• 1 large bunch cilantro, cut from stems
• OPTIONAL: 8 ounces extra firm tofu, 1 cup cooked quinoa, or 8 ounces cooked vermicelli noodles
• 1/2 cup salted natural peanut or almond butter
• 1 1/2 Tbsp soy sauce (GF for gluten free eaters)
• 2-3 Tbsp brown sugar or maple syrup (add to taste)
• 1/2 lime, juiced
• 1/2 tsp chili garlic sauce
• 1/2 tsp fresh grated ginger (optional)
• hot water to thin