Fresh Summer Rolls
1 large carrot, julienned (cut in thin strips)
1 cucumber, julienned (cut in thin strips)
2 cups spinach, with stems trimmed
1.5 cups fresh basil
1 cup fresh mint
1 large or 2 medium avocados, sliced
1.5 cups sunflower sprouts
1 package spring roll rice paper wrappers (found in asian section of stores)
If you have other ingredients that sound fun, add them too!
1/4 cup peanut butter
1 /8 cup lime juice
3 TBSP tamari or shoyu
1 TBSP agave nectar
1/4 teaspoon cayenne (optional)
Prep vegetables and have them easily accessible.
Mix sauce ingredients until smooth.
Heat a large skillet filled 1/2 inch deep with filtered water until warm, but not boiling and turn off heat.
Place rice wrappers one at a time into warm water, remove when soft and carefully place flat on a plate.
Slide next wrapper into the water to soften while you work. Start layering veggies onto softened wrapper in the center of the wrapper with regard to the horizontal plane (left to right) and near you on the vertical plane (near and far) to make rolling easier. Add sauce inside the roll or save it for dipping later. Either way is great.
To roll extend edge of wrapper closest to you over the veggies, pulling the folded bundle gently back toward you. Then fold in right and left sides and continue rolling the bundle away from you until your roll is complete. Carefully remove from plate and note that when you store the rolls they will stick together and potentially tear if they touch.
Remove the next wrapper from the warm water and slide the next one in to soften while you work.
Continue rolling until all ingredients are used, you run out of wrappers, or you’ve made plenty. They will store for about a day, but are better when they are fresh. Dip in peanut sauce and enjoy! If you have leftover prepped ingredients, they make great additions to a salad.