Vegan Rainbow Spring Rolls {Recipe}

These easy-to-make, brightly hued rolls burst with freshness and flavor thanks to shredded beet, crunchy carrot, and smooth avocado.

What You Need:
4 rice paper sheets
2 tablespoons almond butter, divided
½ red beet, shredded
½ red bell pepper, cored and julienned 
1 carrot, sliced thin
1 medium avocado, pitted and sliced
Nama shoyu, for dipping

What You Do:
1. Into a large, 3-inch-deep pan filled with room-temperature water, lay a dry rice paper sheet for 5 to 10 seconds. Remove, lay flat on a cutting board, and pat with a paper towel to remove excess moisture.

2. Spread ¼ tablespoon almond butter along center of sheet. Add ¼ beet, bell pepper, carrot, avocado, and kimchi. Fold sides over and then roll like a burrito. Repeat with remaining sheets and vegetables and serve with nama shoyu.

Photo courtesy of Alexa Gray

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