Fresh Rainbow Spring Rolls With POM-Peanut Sauce

Rainbow spring rolls:

• 4 rice paper wrappers
• 2 mini cucumbers, sliced into thin strips
• 2 carrots, sliced into thin strips
• ½ cup purple cabbage, shredded
• ½ yellow pepper, sliced into thin strips
• ½ cup POM Wonderful Pomegranate Arils

POM-peanut sauce:

• ½ cup creamy peanut butter
• Juice of ½ fresh lime
• 2 tablespoons POM Wonderful 100% Pomegranate Juice
• 1 tablespoon rice vinegar
• ½ teaspoon grated fresh ginger
• ¼ cup water

1. For the rainbow spring rolls: Fill a shallow dish with warm water. Gently place one piece of rice paper in the warm water until soft and pliable. Depending on the temperature of the water, it will take about 5 to 15 seconds for the wrappers to soften.
2. Move the rice paper to either a damp surface or a cutting board that has a wet paper towel on top of it. Add the cucumbers, carrots, cabbage, peppers, and POM Wonderful Pomegranate Arils on top of the rice paper in a long narrow row, leaving about 1" on either side. Fold the lower edge up over the fillings, rolling upward just until the filling is compactly enclosed. Fold over the short sides like you would when making a burrito. Repeat with the remaining ingredients and wrappers.
3. For the POM-peanut sauce: In a blender or food processor, combine the peanut butter, lime juice, POM Wonderful 100% Pomegranate Juice, rice vinegar, ginger, and water. Process until smooth.
4. Serve the fresh spring rolls with the POM-peanut sauce.