Tropical Summer Roll
12 spring roll wrappers (rice paper)
2 roasted beets, cut into ¼” thick match stick
1 pound asparagus, blanched
2 cups carrots, shredded
2 cups pineapples, cut into ¼” thick match sticks
2 cups mango, cut into ¼” thick match sticks
2 cups cucumbers, cut into thin planks the length of the wrapper
2 cups zucchini, spiralized
2 radish, sliced into thin coins
1 bunch cilantro, stems cut
2 green onions, just the green portion
2 tablespoons black sesame seeds
Fill a large bowl with warm water to submerse the rice papers. Dip one wrapper in water for 2-3 seconds.
Lay wrapper on flat surface. Sprinkle with ½ teaspoon of black sesame seeds along the middle row.
Layer 2-4 of each of the ingredients listed above on top of the sesame seeds. Make sure the ingredients are evenly layered and hang slightly over the edge.
Tightly roll the wrapper beginning at the edge closes to you. Repeat with remaining ingredients.
Cover with damp towel to prevent wrapper from drying and until ready to serve.
Cut rolls in half and place the cut side down on the plate so each half is standing vertically.
Avocado Ranch Dressing
½ cup sour cream
½ cup mayonnaise
1 cup cilantro, blanched
1 teaspoon minced garlic
1 tablespoon lime juice
2 teaspoon salt
½ teaspoon black pepper
Place all ingredients into a blender and mix until smooth. Place in bowl and refrigerate until ready to use.