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Rainbow Spring Rolls

From Statesboro Market2Go

<p>A fresh and gorgeous vegetarian recipe that pairs well with a flavorful almond butter sauce. Please consider leaving a picture or comment if you decide to try this recipe!</p>
Source: (Entered by Ariana Giddens)
Serves: 3

3 tablespoons Almond butter
1 teaspoon Soy sauce
1 tablespoon Lime juice
1 tablespoon Honey
1 teaspoon Ginger (grated)
1 tablespoon Hot water
1 cup Radishes (sliced)
1/2 of A red bell pepper (sliced)
1/2 of A yellow bell pepper (sliced)
1 cup Carrot (sliced)
1 Avocado (sliced)
1/2 cup Basil
1/2 cup Cilantro
OR parsley
6 to 8 Rice paper spring roll wrappers

Step by Step Instructions
  1. Combine all the ingredients for the sauce in a bowl and set aside.
  2. Thinly slice all of the vegetables.
  3. Fill a shallow dish with hot water. Working one at a time, gently place a rice paper in the hot water for about 15 seconds. Move the paper to a damp surface. Stack veggies and herbs on the rice paper in a long narrow row, leaving 2 inches on either side. Fold the sides of the paper over the veggie mound, then gently roll the paper up. Cover the finished rolls with a dampened paper towel while making the rest. Serve with the almond sauce.