Prep Time: 25 minutes I Serves: 6 

Ingredients:

• ¾ cup rice vinegar
• 1 cup water
• 4 Tablespoons maple syrup
• ½ teaspoon salt
• 1 Tablespoon lime juice
• ½ cup carrots, julienned 
• ½ cup cucumber, julienned 
• ¼ cup red radish, thinly sliced
• 12 spring roll rice papers
• 1 ¼ cup cooked quinoa + 1 Tablespoon reduced sodium tamari mixed in
• 1 large bundle cilantro (garnish)

Dipping Sauce Ingredients

• ½ cup cashew butter 
• 2 ½ Tablespoons reduced sodium tamari 
• 1 teaspoon chili garlic sauce of choice
• 2 ½ tablespoons maple syrup
• 1 Tablespoon lime juice
• ½ cup hot water 

Instructions: 

1. Wash and prepare produce according to the ingredient list
2. Combine the rice vinegar, water, maple syrup, salt, and lime juice in a mason jar or jar with a lid and shake to combine. 
3. Add the carrots, cucumbers, and radishes to the jar. Place the jar in the fridge for 10-15 minutes to pickle, depending on preference. 
4. Begin boiling 3 cups of water in a medium-sized pot
5. While the water boils, prepare your station by grabbing a large cutting board and dampening it with a wet paper towel. Grab your pickled vegetables out of the fridge and drain.
6. Once the water has boiled, remove it from heat, and using tongs, dip the rice paper in for 10-15 seconds or until pliable. 
7. Add about 2 Tablespoons of tamari infused quinoa, pickled vegetables, and a large handful of cilantro to the bottom third of the rice paper. Fold over once, tuck in edges, and continue rolling over.
8. Continue until all spring roll are assembled
9. Combine the sauce ingredients except for the water into a small bowl and whisk together. Add hot water slowly until desired thickness is reached. Enjoy!