I stumbled across rice paper wrappers and I knew I had to try my hand at spring rolls. I had zucchini, yellow squash, basil and pea shoots – all of which I thought would go perfectly together for a fresh and healthy lunch.
Thinly slice the Zucchini (1 cup) and Yellow Squash (1 cup) with a vegetable peeler. Mince the Onion (1/2 teaspoon).
Making one roll at a time, wet the Rice Paper (5 piece) so it is pliable but not too sticky. Place the squash and zucchini in the first quarter of the wrapper, top with some Fresh Spinach (1 cup) Fresh Basil (1/2 cup) and Pea Shoots (1 cup).
Fold the side closest to you over and start rolling until the middle of the wrapper.
Fold in the sides, like a burrito, and continue to roll the rest of the way and use a bit of water on your finger to seal the end. Repeat with the remainder of the vegetables, making 5 rolls in total.
Whisk the Toasted Sesame Oil (1/2 tablespoon), Sesame Oil (1 teaspoon), Low-Sodium Soy Sauce (2 1/2 tablespoon), Garlic Powder (1 teaspoon), Chili Powder (1/2 teaspoon) and minced onion
Slice the spring rolls in half and serve with the dipping sauce on the side. Enjoy!