Rainbow Spring Rolls with Pineapple Sauce
This recipe for rainbow spring rolls is a fun way to incorporate more vegetables into your diet in a pretty package. Dip them in the fruity pineapple dip that has a bit of bite, and it's a recipe to remember that's perfect for the summer months (or the months you wish were summer).
Servings: 4 servings
- 8 rice paper wrappers
- 1 1/2 cups purple cabbage thinly sliced
- 1 red pepper thinly sliced
- 2 avocado sliced
- 1 carrot grated
- 2 green onions thinly sliced
- 1 cup chicken breast sliced
- 2-3 teaspoons black sesame seeds
Soak a rice paper in a pie dish of water. Jus though to get it wet and so it’s pliable.
Lay it flat and arrange purple cabbage, pepper, avocado carrot, green onions, and chicken along the centre.
Roll the bottom up, the top down, then tightly roll across. Set aside. Repeat for all the spring rolls.
In a blender combine the pineapple, water, apple cider vinegar, garlic, pepper flakes, peanut butter powder, and salt.
Serving: 1serving | Calories: 383kcal | Carbohydrates: 44g | Protein: 16g | Fat: 17g | Saturated Fat: 3g | Cholesterol: 27mg | Sodium: 319mg | Potassium: 912mg | Fiber: 11g | Sugar: 8g | Vitamin A: 4156IU | Vitamin C: 89mg | Calcium: 69mg | Iron: 3mg