Ingredients

3/4 cup Mayver’s Hulled Organic Tahini
2 Tbsp raw agave nectar
4 tsp soy sauce
1 tbs lemon juice
2 tsp minced fresh ginger
8 Swiss chard or romaine lettuce leaves, tough stems trimmed
½ cup grated or julienned carrots
½ cup grated or julienned raw beets
½ medium red bell pepper, seeded and thinly sliced or julienned (½ cup)
½ cup mung bean or sunflower sprouts
8 large fresh basil leaves
4 sprigs fresh mint

Method

Lemon-Ginger Dipping Sauce: Whisk together all ingredients and 1/2 cup water in small bowl.

To make Spring Rolls: Fill each chard or lettuce leaf with pinch of carrots, beets, bell pepper, and sprouts. Top with basil and mint. Roll chard leaf around filling, tucking in edges. Serve with Dipping Sauce.