Name: Rainbow Spring Rolls with Ginger Peanut Sauce
Prep time: 30 min
Total time: 30 min
Yield: 8 (spring rolls)
Ingredients: 7-8 rice spring roll papers; 1 medium 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)); 8 ounces extra-firm tofu or cooked vermicelli noodles ((optional // or use 1 cup cooked quinoa in place of 8 ounces tofu or rice noodles)); 1/2 cup salted natural peanut or almond butter; 1 1/2 Tbsp soy sauce ((tamari for gluten-free eaters)); 2-3 Tbsp brown sugar or maple syrup ((add to taste)); 1/2 medium lime, juiced; 1/2 tsp chili garlic sauce; 1/2 tsp fresh grated ginger ((optional)); Hot water ((to thin))