Cooking Instructions
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Step 1
Prepare your mise en place: Peel and grate
Golden Beets (to taste)
; place in a small bowl and cover with
Water (to taste)
. Remove and discard
Summer Squash (to taste)
ends; grate squash around the seed core -
discard core.
Step 2
Halve
Bell Peppers (to taste)
, remove stem and seeds, thinly slice flesh lengthwise into strips. Remove tips from
Green Beans (to taste)
, thinly slice beans at an angle. Remove
Leafy Greens (to taste)
stems and discard; thinly slice leaves. Pick
Fresh Basil Leaves (to taste)
, thinly slice.
Step 3
Make the dressing: To the
Apple Cider Vinegar (to taste)
jar add
Olive Oil (30 mL)
,
Water (15 mL)
,
Nutritional Yeast (to taste)
,
Ground Turmeric (to taste)
,
Spicy Brown Mustard (to taste)
,
Salt (3 g)
. Cover tightly, and shake well to thoroughly combine.
Step 4
Make the dipping sauce: In a small bowl combine
Sunflower Seed Butter (to taste)
and
Sweet Chili Sauce (to taste)
. Stir well to combine. Add
Water (30 mL)
, and stir well.
Step 5
Fill a shallow bowl or dish, at least as wide as the rice paper wrappers with cold water. Drain water off beets, and discard water. Working one at a time, submerge a
Rice Paper Wrappers (to taste)
in the water. When it is soft, remove from water and place on your work surface.
Step 6
Choose the most colorful vegetable and arrange lengthwise in the bottom center of each wrapper. Top with about one-fourth of each vegetable, arranging each lengthwise in the center of the wrapper, and ending with
Pea Shoots (to taste)
.
Step 7
Drizzle vegetables with dressing, and top with a sprinkling of basil.
Step 8
Roll the wrapper: Lift the bottom end over the vegetables, press and tuck. Fold sides over the vegetables and tuck. Roll and tuck vegetable-filled center of wrap away from you and over remaining wrapper, pressing and tucking as you go.
Step 9
Repeat with remaining wraps and vegetables. Cut each wrap in half and arrange 4 halves on each plate. Serve with dipping sauce on the side. Enjoy!
