Rainbow Vegetable Spring Rolls

• 6 whole Spring Roll Wrappers
• 1/2 cups Thinly Sliced Bell Peppers (I Used Yellow, Red And Orange Bell Peppers)
• 1/2 cups Red Cabbage Shredded
• 1/2 cups Chopped Scallions
• 1/2 cups Mango, Sliced
• 1/2 cups Carrots, Julienne
• 2 Tablespoons Low Sodium Soy Sauce
• 1/4 teaspoons Chili Garlic Sauce
• 1/2 teaspoons Sriracha
• 1/4 teaspoons Honey
• 1 Tablespoon Canola Oil

1. Place 1 spring roll wrapper at a time in a bowl of warm water for 5-10 seconds until it softens up a bit.
2. Place it on your work surface and add a handful of each veggie in the top center of the wrapper leaving enough space at the top to roll.
3. Do not over stuff.
4. Fold the edge closest to you over the toppings and tuck the sides in and over the portion you just rolled.
5. Roll away from you making sure to keep the spring roll tight.
6. Repeat until you have used up all of the filling and wrappers.
7. Serve immediately with the Sweet and Spicy Chili Sauce.
8. Cover with a damp cloth so they do not stick together if you wont be serving them right away.
9. For the sauce: Add soy sauce, chili garlic sauce, Sriracha and honey to a small bowl.
10. Slowly whisk in oil in a slow and steady stream.
11. Serve immediately with the spring rolls.
12. If the sauce separates give it a quick whisk.

spring roll wrappers, peppers, red cabbage, scallions, mango, carrots, soy sauce, garlic sauce, sriracha, honey, canola oil

Taken from tastykitchen.com/recipes/appetizers-and-snacks/rainbow-vegetable-spring-rolls/ (may not work)