One bunch swiss chard
1 zucchini
1 carrot
1 cucumber
2 green onion
1 red beet
2 limes
good olive oil
sesame seeds
cayenne
salt & pepper

Wash all vegetables. Toast the sesame seeds and place in grinder. Alternatively, run roughly through mortar & pestal. Reserve.

Julienne zucchini, carrot, cucumber, red beet. Slice thinly the green onion. Whisk juice of two limes with several T olive oil (1/2 or less amount of lime juice). Whisk in salt & pepper, ground sesames, 1/2 tsp to 1 T cayenne depending on desire for spiciness.

Marinate for 30 min-3 hr the julienned vegetables in the lime juice mixture.

Once marinated, place even amounts of vegetables into chard leaves and roll into “spring rolls”. Alternatively julienne chard (you can sub kale if you want) and wrap all into rice paper wrappers like Thai/Vietnamese spring rolls.

Make dipping sauce:
1 cup cashews
1/4 C almond milk (or water)
2 tsp cayenne
1/2 tsp salt

Mix all ingredients in food processor until smooth. Serve with veggie rolls.