Rainbow Rolls With Thai Peanut Sauce

Dairy Free Gluten-Free Vegetarian

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

Ingredients

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 
THAI PEANUT SAUCE -
1/2 c BBF PBfit®
$10.48 – $17.98Select options
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

Directions

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.

INTRODUCING

Rainbow Rolls With Thai Peanut Sauce

Ingredients

Directions