This nutty dipping sauce is like a pot of gold at the end of your veggie spring roll rainbow. Double-dipping is encouraged. ❤️🧡💛💚💙💜
    

INGREDIENTS

SPRING ROLLS

2 cups cooked rice
1 large yellow bell pepper
2 cups chopped purple cabbage
3 cups chopped spinach
2 medium spiralized carrots
15-20 spears of asparagus (slightly sautéed)
Rice paper wrappers

SPICY DIPPING SAUCE

1/3 cup Octonuts California Cold Pressed Walnut Oil
1/2 cup almond butter
1 cup orange juice
1 tbsp sriracha
2 tbsp toasted sesame seeds
1 tbsp garlic powder
1 tbsp honey or maple syrup
Pinch of salt

HOW TO

Dipping Sauce: Combine all ingredients and whisk until blended. 

Spring Rolls: Fill a large bowl with warm water. Dip a wrapper into the hot water for 1 second to soften. Lay wrapper on a flat surface. In a row across the center, layer the rice and vegetables, leaving about 2 inches uncovered on each side. Fold wrapper sides inward over the filling to enclose the ends. To roll, start with the open end closet to you and roll away. (Watch this video for easy tips.) Repeat with remaining ingredients.

Recipe development and photography thanks to Registered Dietician Nutritionist Annie Siegfried. Follow her on Instagram at @annie_siegfried.