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Rainbow Spring Rolls

Notes: 

Serving size: 1 roll with dipping sauce Calories: 226 Fat: 8.9g Saturated fat: .8g Carbohydrates: 23g Sugar: 6g Fiber: 4g Protein: 6g

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Ingredients: 

7-8 rice spring roll papers
1 beet, skin removed and finely grated
1/2 yellow and red pepper, seeded, thinly sliced
1 cup carrots, thinly sliced
1 ripe mango, cubed*
1 large bunch mint leaves
1 large bunch cilantro, cut from stems
OPTIONAL: 8 ounces extra firm tofu, 1 cup cooked quinoa, or 8 ounces cooked vermicelli noodles
1/2 cup salted natural peanut or almond butter
1 1/2 Tbsp soy sauce (GF for gluten free eaters)
2-3 Tbsp brown sugar or maple syrup (add to taste)
1/2 lime, juiced
1/2 tsp chili garlic sauce
1/2 tsp fresh grated ginger (optional)
hot water to thin


 

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