Prep time 25 minutes
Yield: Serves or Makes 12
For the yellow Summer Squash, carrots and cucumbers peel the outside and then cut it into thin long strips, about 1-2 inches long.
For the purple onion, thinly slice.
With 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. Serve with Honey-Orange Sauce.
In a bowl, whisk together the juice of one orange, honey, minced garlic, red pepper and salt together until fully incorporated. Keep in the refrigerator until needed.