Rainbow Spring Rolls with Peanut Sauce

Ingredients

8 Rice spring roll papers
1 Beet, peeled and grated
½ Yellow bell pepper, thinly sliced
½ Red bell pepper, thinly sliced
1 Cup shredded carrots
1 bunch of cilantro
½ cup natural peanut butter
1 ½ Tablespoons soy sauce
2 Tablespoons brown sugar
1 Tablespoons lime juice
½ teaspoon chili garlic sauce
¼ Cup water
Hot water to thin

Directions

1. Add hot water to a shallow dish to cook the rice papers.
2. Take one sheet of rice paper and submerge into the hot water for about 20 seconds.
3. Once the paper is soft lay it down on a wooden cutting board and spread it out.
4. Add beets, yellow bell pepper, red bell pepper, carrots and cilantro to the center of the rice paper.
5. Fold the bottom of the rice paper over the veggies then fold in each side and roll up until sealed.
6. In a small bowl, add the peanut butter, soy sauce, brown sugar, lime juice, and chili garlic sauce. Whisk together and slowly add in water until the consistency is thick and pourable.