Best with Honey + Ginger Beets

Vegetable Beet Spring Rolls

What to do

1.Bring 4 cups of water to boil, then set aside in a large shallow bowl to cool slightly for softening the rice paper. Submerge one rice paper in the warm water for 5seconds to soften.

2.Transfer the softened rice paper to a lightly dampworking surface. Add a handful of each vegetable in the top center of the wrapper. Fold the bottom tightly over the fillings, thenroll the spring rolls tightly while folding the edges as you roll until completely sealed. Repeat until you’ve used up all 8rolls.Place a damp paper towel on top of the rolls to keep them fresh as you roll.

3.To make the peanut sauce, whisk all the ingredients togetheruntil creamy. Then thin out with as much water as you’d like. Serve immediately with the vegetable spring rolls

What you’ll Need

  • 8 rice spring roll papers
  • 1 medium beet (honey and ginger) ,thinly sliced
  • 1 large bunch cilantro (cut from stems)
  • 1 cup shredded green cabbage
  • 1 cup red and yellow peppers ,thinly sliced
  • 1 cup carrots, thinly sliced
  • 1 avocado, thinly sliced
  • 4 ounces cooked vermicelli noodles


  • 1/4 cup creamy peanut butter
  • 1 tablespoon soy sauce
  • 1 tablespoons honey
  • 1 tablespoons rice vinegar
  • ½ teaspoon toasted sesame seed oil
  • ¼ teaspoon ginger powder (or1 teaspoon freshly grated)
  • 1-2 tablespoons water for thinning, as desired