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Recipes
Summer Harvest Rainbow Roll
Recipe

18 INGREDIENTS • 9 STEPS • 30MINS

Summer Harvest Rainbow Roll

5
2 ratings
This delicious raw roll gives you an opportunity to work your artistic talents in the creation of a gorgeous, and nutritious, meal.
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Summer Harvest Rainbow Roll
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PeachDish
Southern-infused and internationally-inspired meals mailed to your home.
This delicious raw roll gives you an opportunity to work your artistic talents in the creation of a gorgeous, and nutritious, meal.
30MINS
Total Time
$0.31
Cost Per Serving
Ingredients
Servings
2
US / Metric
Golden Beets
to taste
Golden Beets
Summer Squash
to taste
Summer Squash
Bell Pepper
to taste
Green Beans
to taste
Leafy Greens
to taste
Leafy Greens
Ground Turmeric
to taste
Spicy Brown Mustard
to taste
Spicy Brown Mustard
Salt
1/2 tsp
Sweet Chili Sauce
to taste
Sweet Chili Sauce
Used Chinese Southern Belle® My Sweet Hottie Sweet Peach Sauce
Pea Shoots
to taste
Pea Shoots
Sunflower Seed Butter
to taste
Sunflower Seed Butter
Rice Paper Wrapper
to taste
Rice Paper Wrappers
Water
to taste
Cold Water
Olive Oil
2 Tbsp
Water
3 Tbsp
Water
Nutrition Per Serving
VIEW ALL
Calories
119
Fat
13.5 g
Protein
--
Carbs
--
Add to plan
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Summer Harvest Rainbow Roll
Save
author_avatar
PeachDish
Southern-infused and internationally-inspired meals mailed to your home.
Cooking InstructionsHide images
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 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 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 (2 Tbsp), Water (1 Tbsp), Nutritional Yeast (to taste), Ground Turmeric (to taste), Spicy Brown Mustard (to taste), Salt (1/2 tsp). Cover tightly, and shake well to thoroughly combine.
step 3 Make the dressing: To the Apple Cider Vinegar (to taste) jar add Olive Oil (2 Tbsp), Water (1 Tbsp), Nutritional Yeast (to taste), Ground Turmeric (to taste), Spicy Brown Mustard (to taste), Salt (1/2 tsp). 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 (2 Tbsp), and stir well.
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 (2 Tbsp), 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 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 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 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 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!
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!
Tags
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Appetizers
American
Gluten-Free
Lunch
Snack
Healthy
Shellfish-Free
Vegetarian
Side Dish
Summer
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