We asked our friend Tonya from The Well Woman to make a Bubble approved recipe for us, and she more than delivered. These raw rolls are the perfect summer staple for lunch or dinner, and we've been known to eat them multiple times a week.

Ingredients

Rainbow Rolls:
• Rice spring roll papers
• Purple cabbage, finely chopped or using mandolin
• Yellow pepper, seeded, sliced thin
• Orange pepper, seeded, sliced thin
• Beet, finely chopped
• Watermelon radish, finely chopped
• Peach, sliced
• Avocado, sliced
• Sprouts
• Cilantro

Turmeric Ginger Almond Sauce:
• 1⁄2 cup almond butter
• 1 tbsp fresh turmeric, grated
• 1 tbsp fresh ginger, grated
• 1 lime juiced
• 2 tbsp tamari sauce
• 1 garlic clove
• water to thin, if needed
• 2 tsp maple syrup

Instructions:
1. Cut and prep all veggies to create an easy and organized mise en place for
yourself while you assemble your rolls.
2. Fill a large pot with 2-3 inches of water, bring to a boil. Once water is boiling,
turn off.
3. Submerge a rice paper to soften in the hot water for 15-20 seconds. You may have
to play around a bit to find the perfect time/consistency, not too short or the
paper won’t be sticky enough but not too long or the paper will become too
fragile.
4. Transfer rice paper to a wet surface of a cutting board and smooth it out into a
circle.
5. Add all of your vegetables to the center. Fold bottoms over the fillings, then
gently roll the sides to seal. You can also play around to find a rolling technique
that suits you and your rolls best!
6. Place on a serving plate – you can top with a room temp damp cloth to keep fresh
or store in the fridge.
7. Repeat process until you have enough rolls or run out of toppings.
8. Enjoy!

Notes:
I like to cut up a bunch of vegetables on Sunday and keep them in a large Tupper wear in the fridge so that I can whip these together easily during the week.