Thinly slice the
Zucchini (1 cup)
Yellow Squash (1 cup)
with a vegetable peeler. Mince the
Onions (1/2 tsp)
Making one roll at a time, wet the
Rice Paper Wrappers (5 pieces)
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)
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.
Toasted Sesame Oil (1/2 Tbsp)
Sesame Oil (1 tsp)
Low-Sodium Soy Sauce (2 1/2 Tbsp)
Garlic Powder (1 tsp)
Chili Powder (1/2 tsp)
and minced onion
Slice the spring rolls in half and serve with the dipping sauce on the side. Enjoy!