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Rainbow Spring Rolls with Honey Miso Sesame Dressing: June 2019 Week 1

Updated: Jun 14, 2019


Prep Time: 15 mins   Total Time: 25 mins   Serves: 6

Ingredients:  Adapted from asweetpeachef.com


For the Rainbow Spring Rolls:


1 red pepper, thinly sliced

2 carrots, thinly sliced

1 yellow bell pepper, thinly sliced

1 large bunch mint leaves

1 large bunch cilantro

¼ red cabbage, sliced thinly


For the Honey Miso Sesame Sauce:


2 tbsp white or red miso paste

1 tbsp water

1 tsp raw honey

1 tbsp rice wine vinegar

1 tsp low sodium soy sauce

1/2 tsp sesame oil


Preparation: 


To get rice paper flexible for wrapping our spring rolls, dip in warm water for about 3-4 seconds or hold under running water, until the paper becomes fully moistened with water. Then, lay the wrapper onto your work surface which should be clean and flat. 

Near the bottom of the spring roll in the center, lay out the red bell peppers, followed by thinly sliced carrots, yellow bell pepper, fresh mint and cilantro, and thinly sliced red cabbage.

Fold the bottom over the end of the veggies, then fold the uncovered sides inward, then tightly roll the wrapper all the way. The idea is to get it as tightly wrapped as possible. Then repeat with the remaining ingredients


For the Honey Miso Sesame Dipping Sauce:

In a small bowl, combine the miso paste, water, raw honey, rice wine vinegar, low sodium soy sauce, and sesame oil.

Stir until fully incorporated.

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