Vegetable Spring Rolls with Peanut Sauce

Ingredients

Peanut Dipping Sauce

• 1/4 cup peanut butter
• 1/4 cup sweet red chili sauce
• 1 tablespoon low sodium gluten free tamari
• 2 tablespoons lime juice or brown rice vinegar
• Water to thin out sauce
• 2 teaspoons sriracha

Spring Rolls

• 4 brown rice paper wrappers
• 1/2 cup carrots   julienned
• 1/2 cup cucumbers   julienned
• 1 avocado  sliced
• 1/4 cup mint leaves
• 1/4 cup cilantro

Instructions

1. Peanut Dipping Sauce: Mix all ingredients together until smooth.
2. Spring Rolls: Heat 2 cups of water on stove or in microwave until hot to the touch (approx. 3 1/2 min.).
3. After water is heated, put the water in a container that is large enough to hold the brown rice paper wraps.
4. Dip one of the wraps in the water, turning until it is pliable.
5. Put the wrap flat on a plate and fill with carrot, cucumber, avocado, mint and cilantro.
6. Roll like you would a burrito, folding two of the sides in, then the other two. For photos on how to roll see my Tofu Spring Rolls with Peanut Dipping Sauce.
7. Repeat with each wrapper.
8. Serve with Peanut Dipping Sauce.

This article and recipe adapted from site