Fiesta Spring Rolls

Can we all agree that we are ready for summer? We’ve got the perfect recipe to get you in the mood.

These veggie packed, fiesta spring rolls are perfect for a healthy snack or appetizer. This recipe features a spicy, cilantro dipping sauce made with SR® Organic MCT Oil. The creaminess of the dip and crunchy veggies compliment each other so well! Throw in a squeeze of lime and you’re ready to celebrate Cinco de Mayo. You are going to want to make PLENTY of these because they will go fast!

Rice Paper

Bell Peppers (red, yellow, orange)

Red onion

Purple Cabbage

Radish

Avocado

Cilantro

Corn

Black Beans

Jalapeno / Serrano

1 cup Greek Yogurt

2 tbsp SR® Organic MCT Oil

Large handful Cilantro

Juice of a Lime

1 Jalapeno

Salt and Pepper to taste

Water (for consistency)

For the Spring Rolls

1. Prepare your veggies — thinly slice peppers, onion, cabbage, radish and jalapeños/Serrano. Slice avocado. Drain and rinse beans and corn (if using from can).
2. Fill a pan with water about 1 inch deep. Submerge rice paper in warm water for about 15 seconds. Rice paper will feel a bit firm but pliable.
3. Place rice paper onto a flat surface and begin layering in your veggies.
4. Fold in sides of rice paper and roll.
5. Cut roll in half and dip it real good !