36Spring Roll Rice Wrappers6 in diameter (8oz package)
2TBSPHoneyor you can substitute with Free Bee Honey
1pinchRed Pepper Flakes (about ¼ tsp)
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.