Healthy Veggie Dippers
These veggie dippers are super fun and jam packed with colorful veggies! Dipped into a sweet honey-orange sauce, the snap of the fresh vegetables in every bite will make everyone happy.
Servings: 12 dippers
Calories:
Ingredients
- 1 Yellow Summer Squash
- 2 Carrots
- 1 Cucumber
- 1 handful Sweet Pea Shoots
- 12 Dandelion Greens
- ½ Medium Purple Onion
- 36 Spring Roll Rice Wrappers 6 in diameter (8oz package)
Honey-Orange Sauce
- 1 Orange
- 2 TBSP Honey or you can substitute with Free Bee Honey
- ½ TBSP Minced Garlic
- 1 pinch Red Pepper Flakes (about ¼ tsp)
- 1 pinch Salt
Instructions
- First you want to make the sauce so it has time for the flavors to infuse. In a bowl, whisk together the juice of one orange, honey, minced garlic, red pepper and salt together until fully incorporated. Set aside.
- Prep your vegetables (see photo)Yellow Summer Squash - peel the outside and then cut it into thin long strips, about 1-2 inches long. Carrots - use a peeler, peel off the outside of the carrot, then continue to use the peeler and peel your carrots into thin long strips.Cucumber - I kept the skin on the cucumber because it's packed with nutrition. Cut this like you did the summer squash, into thin long strips. Purple Onion - Thinly slice ½ of the purple onion.
- Get a bowl of warm water and your spring roll rice wrappers. You will use 3 wrappers per dipper. Keeping them one on top of another, place your 3 wrappers in the warm water for 30 seconds, until they are soft.
- Place the wrappers on the counter and layer on a little of each vegetable, using only one dandelion green per dipper.
- To roll the dipper, first you want to fold the bottom up.
- Then pull one side of the wrapper across the vegetables tightly and then roll like a burrito. I'm right handed and I found it easiest to go from right to left.
- Repeat to make the rest.
