Fresh Spring Rolls with Peanut Sauce

If you're in the mood for a dish that's light and fresh, this is the one for you! This dish was my savior during the heat wave we had last week. I find it hard to eat warm food when it's hot outside, so these spring rolls were absolutely perfect.

There's so much goodness in each wrap as it's jam packed with delicious raw vegetables. This dish wouldn't be the same without the incredible peanut dipping sauce! Have I mentioned how much I love adding peanut butter to my dishes? It's heaven :)

The beauty of this dish is that there is absolutely no cooking needed. If you have any leftover filling, you can always place it in a tupperwear and roll more spring rolls the following day.

INGREDIENTS

(Serves 2)

SPRING ROLLS:

12 rice spring roll papers

1 cup of shredded carrots

1 red bell pepper (thinly sliced)

1/2 zucchini (thinly sliced)

1 ripe avocado (thinly sliced)

2 - 4 rainbow chard leaves, with stems (finely chopped)

Handful bean sprouts

Handful sugar snap peas (chopped)

Handful spinach (or any other lettuce)

DIPPING SAUCE:

4 tbsp smooth, runny peanut butter

1 tbsp tamari (or soy sauce)

2 tbsp maple syrup

Juice 1/2 lime

Water - stir in a few tbsp water until you reach your desired consistency (around 1 - 3 tbsp)

INSTRUCTIONS:

1. Prep veggies and set aside to grab and assemble easily.

2. Boil around 4 cups of water and pour into a large mixing bowl. Set aside to slightly cool.

3. While the water cools for a minute, make the dipping sauce. Add all ingredients (except the water) to a small bowl and stir. Little by little, add around 1 tbsp water at a time until you reach your desired consistency. Set aside.

4. Place a rice paper sheet into the warm water we prepared and leave it in for around 20-30 seconds until it softens. They do break apart easily if kept in the water for too long, so make sure to take it out once it starts to soften.

5. Place the soft rice paper to a surface that is slightly wet and add in all your veggies. Fold one side over the filling, then fold the sides to seal it together and roll it until it's completely sealed shut. Transfer to a plate.

6. Repeat with the rest of the rice paper sheets until you've used all of the filling. Enjoy!