Rainbow Rolls With Thai Peanut Sauce

Dairy Free Gluten-Free Vegetarian

Calories: 165 Proteins: 6 Carbs: 32 Fats: 1 Serves: 6



6 spring roll skins

1/2 c sliced mango

1/2 c fresh parsley

1/2 c sliced beetroot

1/2 c shredded carrot

1/2 c sliced red bell pepper


1/2 c BBF PBfit®

1/4 c water

1/8 c unsweetened cashew milk

1/8 c liquid aminos or coconut aminos

1 tsp white wine vinegar

1 tsp red curry paste

1/2 tsp ground giner


1. Clan & Prepare fruit and veggies (For rainbow rolls)

2. Wet skins with warm water & lay out on cutting board.

3. Add approximately 1/6 of fresh ingredients to the center of each skin in a rectangular shape.

4. Fold skin over from bottom over fruit & veggies, fold in sides, then roll into a cylinder.

5. Serve whole or cut into halves.

6. For peanut sauce, add all ingredients to a high powered blender and blend until combined.