Summer Harvest Rainbow Roll

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.

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.

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.

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.

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.

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).

Drizzle vegetables with dressing, and top with a sprinkling of basil.

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.

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!