Description
Vibrant and fresh grain-free spring rolls wrapped in rainbow chard, filled with delicious vegetables and served with sweet potato peanut sauce.
Ingredients
- 1 bunch rainbow chard
- 1 spaghetti squash
- 1/2 cup fresh mint leaves
- 1/2 cup fresh Thai basil
- 2 cups purple cabbage, finely shredded
- 2 cups carrots, cut into thin strips
- 1 red bell pepper, deseeded and cut into thin strips
Instructions
- Cut out the stem of the chard, leaving two halves.
- Slice the chard stems into thin strips and set aside with the filling ingredients.
- Lay out a small amount of each filling ingredient onto one of the chard leaves, and roll up.
- Cut in half if desired.
- Serve with Sweet Potato Peanut Sauce for dipping.
Notes
Use smaller portions of fillings for easier rolling. If the chard leaf tears, adapt by patching or rolling as is. Store rolls in an airtight container with parchment paper between layers.
