Rainbow Rolls
Ingredients
- 1/4 c. rice vinegar
- 2 tbsp. fish sauce
- 2 tbsp. fresh lime juice
- 2 tsp. sugar
- 1 tsp. Asian chili sauce (sambal)
- 16 rice spring roll wrappers
- 1 medium carrot, peeled and cut into matchsticks
- 1 large bell pepper, seeded and cut into matchsticks
- 1 avocado, thinly sliced
- 1 mango, thinly sliced
- 5 romaine leaves, thinly sliced
- 3/4 c. shredded raw beet (from 1 medium beet)
- Mint and cilantro leaves
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