|1 pk Hilary's Spicy Thai Burger|
|1/2 c vegan mayonnaise|
|1 Tablespoon sriracha|
|8 rice spring roll wrappers|
|1 c baby spinach|
|1 c carrots, peeled and cut into thin strips|
|1 c red bell pepper, cut into thin strips|
|1 c yellow bell pepper, cut into thin strips|
|1 c red cabbage, thinly sliced|
|2 Tablespoons mint, thinly sliced|
Prepare the Hilary's Spicy Thai Burgers as per package instructions. Once the burgers are done, cut them in half and then in half again. You should now have 8 slices for 8 spring rolls.
While the burgers are cooking, make the sriracha mayo. Simply mix the mayo with the sriracha and set aside.
Next, pour hot water into a shallow dish. A large plate or skillet both work well for this step. Dip one spring roll wrapper into the water and let sit for 15-20 seconds or until it softens but can still easily be removed without tearing. Gently spread the wrapper onto a dampened plate or cutting board. Top with spinach, one burger slice, carrots, red bell pepper, yellow bell pepper, red cabbage, and fresh mint. Fold the sides inward and gently roll the wrapper up around the filling. Repeat with filling and rolling the remaining spring rolls.
Serve the rolls with the dipping sauce and enjoy!