Swiss Chard Thai Rolls

I hit the jackpot with tonight's culinary experiment, and needed to write it down before I lost the magic. It takes a little extra prep time, but the results are worth it.

Swiss Chard Thai Rolls

3 T fresh lemon juice
3 T soy sauce
3 T peanut butter
1 T molasses
2 tsp ginger root, grated
2 cloves garlic crushed
2 T apple cider vinegar

Combine in a small bowl and whisk thoroughly.

3 cups cold rice
1/2 cup cucumber, finely diced
1/2 cup carrot, finely diced
1/4 cup chopped cilantro
1/4 cup green onion, chopped

Combine rice and vegetables in a large bowl. Pour marinade over all, mixing thoroughly. Set aside while swiss chard is prepared.

2 lbs of swiss chard, stems removed

Steam swiss chard for a few minutes until just barely tender. Drain and rinse with cold water. Place 2 tablespoons of rice mixtures onto each leaf. Fold as you would a tortilla, tucking in the ends. Chill rolls and serve with soy sauce or Newman's Own Light Lime Vinegarette as a dipping sauce. Makes 2 dozen rolls.