These veggie-packed spring rolls are a delicious way to eat vegetables and perfect to use up any leftovers.
If using dried beans, prepare to package directions and set aside to cool.
Peel beets and using the large holes on a box grater, shred the beets and carrots into a large mixing bowl.
Cut the beet greens into bite-size pieces.
Finely chop the spring onions, scapes and cilantro.
Combine all ingredients and gently fold in the beans.
Cut cabbage or lettuce in half lengthwise and remove core.
Carefully remove leaves and keep whole or cut leaves into smaller pieces (depending on the size of the wraps.)
Lay leaves on a flat surface and add filling to the center of the leaf.
Leave roughly one inch on each side of the filling and roll the leaf around the filling (folding in the sides to secure the roll).
Whisk together the vegetable oil, apple cider vinegar, honey and salt in a small bowl. Adjust to taste and serve alongside the wraps. Wraps can be served cold or at room temperature
You can substitute parsley for the cilantro.