Rainbow Spring Rolls

7-8 rice spring roll papers
1 medium beet (skin removed and finely grated)
1/2 yellow and red pepper (seeded / thinly sliced)
1 cup carrots (grated or thinly cut)
1 ripe mango (sliced/ grated)
1 large bunch mint leaves
1 large bunch cilantro (cut from stems)
8 ounces extra-firm tofu or cooked rice noodles

Dipping Sauce
2 tablespoon of Honey Ginger Balsamic Vinegar
1 Tablespoon of Sesame Oil
1 Tablespoon Soy Sauce

Cut or shred veggies and set aside for easy assembly.

Add warm water to a large shallow dish and submerge a rice paper to soften for about 10-20 seconds. If you let it go too long or if your water is too hot, they will get too fragile to work with. Transfer to a cutting board or hard surface for assembly.

Add carrots, peppers, mango, beets, and a healthy handful each cilantro and mint (and any other desired fillings). Fold bottom over the fillings, then gently roll over once and fold in the side to seal, then roll until completely sealed. Place on a serving plate and top with a room temperature damp towel to keep fresh.

Combine Honey Ginger Balsamic Vinegar, Sesame Oil, Soy Sauce in a small cup for dipping.

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