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Recipe By: Minimalist Baker Emily van Kampen says Dana Shultz says lisofby says Danielle {Styelleish } says Dana Shultz says Maryea {happy healthy mama} says Gemma @ Fleeting Planet says Dana Shultz says Jessie Snyder says Kathryn says Dana Shultz says Medha @ Whisk & Shout says Alyssa says Dana Shultz says Daisy @ Simplicity Relished says Dana Shultz says Eileen says Dana Shultz says Divya says Dana Shultz says Lori Hart says Rachel Nordgren says Dana Shultz says Brittany says Dana Shultz says Lola says Dana Shultz says Katherine Baker says Shea @ Dixie Chik Cooks says Dana Shultz says Wendi says Millie | Add A Little says Grainne says Ashley says Gaby says Dana Shultz says Lauren // lavender + vine says Dana Shultz says Chelsea @ Chelsea's Healthy Kitchen says Jess says Dana Shultz says Katrina @ Warm Vanilla Sugar says Georgia @ georgeats says Robyn @realfoodwholelife says Elyse says Amy says Meinhilde says Kiran @ KiranTarun.com says Jenny says Dana Shultz says Mandie says Dana Shultz says E.B. Russell says Dana Shultz says Allison says Shepherds Pie Blog says Ida says Ashlee says sara says fitfoodiele says Veeko says Dana Shultz says Destiny says Dana Shultz says Autumn says Jan Bancarz says Sherrita says Dana Shultz says dana says Melissa @ Bits of Umami says Matea says Shelley says Danni says Elena says Dana Shultz says Shelby Thompson says Philippa says Noa says Noa says Noa says Dana Shultz says Susan says Dana Shultz says Susan says Stacey says Colleen says Emma {Emma's Little Kitchen} says Liza says dede sullivan says Desiree says Wei says Dana says Denise says Dana Shultz says Maria says Dana Shultz says

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Rainbow Summer Rolls

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

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Rainbow Summer Rolls

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