Spring Rolls

Enjoy these healthy rolls with five delicious sauces!

Ingredients For This Recipe

16 rice spring roll papers
Warm water
Fillings
2 cooked chicken breasts, diced
½ lb tailless cooked large shrimp, peeled & deveined
5 oz spinach
¼ red cabbage, julienne
1 orange bell pepper, julienne
1 red bell pepper, julienne
1 yellow bell pepper, julienne
½ lb strawberries, sliced
4 kiwis, sliced & quartered
Sesame seeds
Black sesame seeds
Dipping Sauces
Ginger Peanut Dipping Sauce
½ cup peanut butter
2 tbsp light soy sauce
½ cup water
1” knob peeled ginger
1 garlic clove
1 tbsp sriracha
Honey Miso Sesame Sauce
¼ cup honey
¼ cup miso paste
¼ cup water
2 tbsp rice vinegar
1 tbsp sesame oil
Kosher salt
1 tsp sesame seeds, toasted

Mango Almond Dipping Sauce
2 peeled mangos, diced
¼ cup almond butter
2 tbsp light soy sauce
¼ cup water
Avocado Cilantro Dipping Sauce
2 avocados
½ cilantro bunch
½ cup sour cream
1 garlic clove
½ lime, juiced
Kosher salt
Agave Kiwi Lime Dipping Sauce
3 kiwis, peeled
½ cup water
¼ cup agave syrup
1 lime, juiced

Preparation

Pick your dipping sauce and place all ingredients in blender.
Blend on high until combined.
Transfer to mixing bowl, set aside.
Dip a piece of rice paper in warm water for several seconds until pliable.
Assemble spring roll with filling on center; fold bottom of rice paper over filling and fold in ends.
Roll tight to close up; repeat.

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