Rainbow summer rolls with STF

#1: Choose a rainbow of fruits & veggies, our preferred list is below! Julienne all vegetables & try to remove any bumps or uneven spots so everything looks pretty uniformed.

• radicchio

• butter lettuce

• bell peppers (yellow, red, orange)

• mango

• purple cabbage

• cucumbers

• beets

• carrots

• mint

• cilantro

#2: The only “cooking” you’ll have to do: Fill a teakettle with water & blast that heat until boiling. Remove from the heat, letting the water cool to a lukewarm temperature. Pour the water into a shallow bowl (we like to use a skillet).

#3: Prepare your rice paper (spring roll wrappers): Submerge a single rice paper for only 5-10 seconds into the shallow bowl or skillet. Transfer it immediately to a dampened cutting board, laying it out flat.

#4: Bring on the veggies: Delicately place ingredients on the paper, we like to start in the lower center. Wrap up each end and roll. Run your finger along the seam to secure shut.

#5: Repeat steps #3 & 4 until you have a filling amount to share!

#6: The beauty of this last step, no time spent making a sauce from scratch. Because it’s that good. Our favorite pairing to these spring rolls is One Culture Foods’ Spicy Tangy Funky sauce. It’s a great blend of Asian flavors with a little kick.

#7: ENJOY! ☺

Contributed by: Hungry Hipsters