Servings: 8 spring rolls (serves 2-4 people)

Ingredients:

• 8 rice paper wrappers

• 1 cup Groovy Greens Wasabi Mustard Microgreens

• 1 cup julienned carrots

• 1 cup julienned cucumber

• 1 cup julienned red bell pepper

• 1 avocado, thinly sliced

• 1/2 cup shredded purple cabbage

• Optional protein: 8 pieces of cooked shrimp, grilled chicken, or marinated tofu

• Fresh herbs: 1/4 cup fresh mint or basil leaves

For the dipping sauce:

• 1/4 cup creamy peanut butter or almond butter

• 1 tbsp low-sodium soy sauce or tamari

• 1 tbsp rice vinegar

• 1 tsp sesame oil

• 1-2 tsp maple syrup or honey

• 1-2 tsp warm water (to thin)

Instructions:

1. Prep your ingredients:

• Wash and dry all vegetables and microgreens

• Slice vegetables into thin, uniform strips

2. Soften rice paper:

• Fill a large, shallow dish with warm water.

• Dip one rice paper wrapper into the water for 10-15 seconds until pliable but not mushy. Lay flat on a clean surface or damp towel.

3. Assemble the rolls:

• In the center of the wrapper, layer a small handful of wasabi microgreens, then add veggies, avocado, and optional protein.

• Fold the bottom of the wrapper up over the filling, fold in the sides, and roll tightly like a burrito. Repeat for the remaining wrappers.

4. Make the dipping sauce:

• Whisk all the ingredients in a small bowl until smooth. Adjust the thickness by adding warm water a little at a time.

5. Serve

• Cut rolls in half if desired, and serve with dipping sauce. Can be stored in an airtight container in the fridge for up to 24 hours (best fresh).