rainbow rolls with peanut sauce

a new way to taste the rainbow.

i try to eat as many colors as possible in every meal. it's totally unrealistic 90% of the time, but it's always a goal when i'm cooking. rainbow rolls are simply vegan summer rolls- and they do taste super summery and fresh. it's not a boring way to eat your veg- especially with the peanut sauce. use whatever you have on hand, it's a very flexible recipe.

peanut sauce

• 4 tablespoons nut butter (i used a raw jungle peanut butter)
• 3 tablespoons water
• 1 tablespoon tamari (or soy sauce, or nama shoyu)
• 1 tablespoon fresh grated ginger
• 1 teaspoon sesame oil (i went with toasted for more flavor)
• 1 teaspoon maple syrup
• squeeze of lime juice

blend all ingredients together, or whisk until smooth. add more or less water until you reach your desired consistency. store in a jar in the fridge.

• small chunk of red cabbage, shredded
• 1 red bell pepper, julienned
• 2 carrots, peeled into ribbons with a veg peeler
• 1 yellow summer squash, julienned
• enoki mushrooms, bottoms cleaned
• 1 avocado, pitted, peeled, and sliced
• handful of pea shoots, long stems removed
• 10 basil leaves, julienned
• sea salt
• spring roll wrappers

• fill a deep plate or bowl with warm water.
• add 1 wrapper to the bowl and let it soak for a few moments until it softens.
• remove wrapper from water and fold in half. place on work surface.
• add veg to one side of the wrapper and sprinkle with a little sea salt.
• roll up tight, keeping the filling tucked in at the center.

makes approximately 20 rolls.