Rainbow Lettuce Spring Rolls and Dipping Sauce


7-8 large lettuce leaves

1 medium beet (skin removed and finely grated)

1/2 yellow and red pepper (seeded // thinly sliced)
1 cup carrots (grated or thinly cut)
1 ripe mango (sliced/ grated)
1 large bunch mint leaves
1 large bunch cilantro (cut from stems)
8 ounces extra-firm tofu or cooked rice noodles
Dipping Sauce
2 tablespoon of Honey Ginger Balsamic Vinegar

1 Tablespoon of Sesame Oil
1 Tablespoon Soy Sauce


1. Cut or shred veggies except for lettuce and set aside for easy assembly.. Marinate cubed tofu in honey-ginger balsamic and sesame oil for 15-20 minutes and/or cook rice noodles in boiling water until tender.
2. Add carrots, peppers, mango, beets, and a healthy handful of both cilantro and mint (and any other desired fillings) onto one lettuce leaf. Fold bottom over the fillings, then gently roll over once and fold in the side to seal, then roll until completely sealed. Place on a serving plate and top with a room temperature damp towel to keep fresh.
3. Combine Honey Ginger Balsamic Vinegar, Sesame Oil, Soy Sauce in a small cup for dipping.