INGREDIENTS Rainbow Vegetable Spring Rolls 6 spring rolls wrappers ½ cup bell peppers ½ cup red cabbage, shredded ½ cup scallions ½ cup mango, sliced ½ cup carrots, julienne Sweet and Spicy Chili Sauce INSTRUCTIONS Rainbow Vegetable Spring Rolls Place 1 spring roll wrapper at a time in a bowl of warm water for 5-10 seconds until it softens up a bit. Place it on your work surface and add a handful of each veggie in the top center of the wrapper leaving enough space at the top to roll. (Do not over stuff) Fold the edge closest to you over the toppings and tuck the sides in and over the portion you just rolled. Roll away from you making sure to keep the spring roll tight. Repeat until you have used up all of the filling. Should make about 6 rolls. Serve immediately with the Sweet and Spicy Chili Sauce. Cover with a damp cloth so they do not stick together if you won't be serving them right away. Sweet and Spicy Chili Sauce Add soy sauce, chili garlic sauce, sriracha and syrup to a small bowl. Slowly whisk in oil in a slow and steady stream. Serve immediately with the spring rolls. If the sauce separates give it a quick whisk.