Live Spring Rolls with Lemon-Ginger Dipping Sauce

• 3/4 cup raw tahini
• 2 Tbs. raw agave nectar
• 4 tsp. nama shoyu or soy sauce
• 1 Tbs. lemon juice
• 2 tsp. minced fresh ginger
• 8 Swiss chard or romaine lettuce leaves, tough stems trimmed
• 1/2 cup grated or julienned carrots
• 1/2 cup grated or julienned raw beets
• 1/2 medium red bell pepper, seeded and thinly sliced or julienned ( 1/2 cup)
• 1/2 cup mung bean or sunflower sprouts
• 8 large fresh basil leaves
• 4 sprigs fresh mint

1. Whisk together all ingredients and 1/2 cup water in small bowl.
2. Fill each chard or lettuce leaf with pinch of carrots, beets, bell pepper, and sprouts.
3. Top with basil and mint.
4. Roll chard leaf around filling, tucking in edges.
5. Serve with Dipping Sauce.

tahini, nectar, nama shoyu, lemon juice, fresh ginger, swiss chard, carrots, beets, red bell pepper, mung bean, fresh basil, mint

Taken from www.vegetariantimes.com/recipe/live-spring-rolls-with-lemon-ginger-dipping-sauce/ (may not work)