- 6–8 rice paper spring roll wrappers
- 1–2 cups Taylor Farms Organic Baby Spinach
- 1 ripe Mission Produce Avocado, peeled, pitted, and sliced
- Other veggies and fruit of choice, sliced thin—(bell pepper, apple, carrot, cucumber, red cabbage, strawberries, pomegranate arils, etc)
- peanut dipping sauce
Peanut Dipping Sauce
- 1/4 cup peanut or almond butter
- 1 tablespoon soy sauce, tamari, or coconut aminos
- 1 tablespoon maple syrup or honey to taste
- 1 tablespoon apple cider vinegar or lime juice
- 1 small garlic clove, finely minced
- 2–3 tablespoons almond milk or water, to thin
- Make the peanut sauce by mixing together peanut butter, soy sauce, maple syrup, vinegar, and garlic clover until well blended. Stir in a little milk or water, until sauce is thin enough to fall off the end of a spoon. Set aside while you make the spring rolls.
- To make spring rolls, place very hot water into a shallow dish big enough to fit your wrappers (like a pie/cake pan or sauté pan.)
- Dip a single sheet of rice paper into the hot water for a few seconds, just until it begins to soften. It will continue to soften once you take it out, so don’t leave it in the water too long.
- Spread the wet wrapper onto a clean work surface and begin placing different fillings the center. A row of spinach, avocado, bell pepper, carrots, cucumber, and strawberry slices was one of my favorite combos!
- Fold the bottom half of the wrapper over the fillings and bring in the sides, like an envelope. Begin rolling into a tight log, tucking in the fillings as your roll. When you get to the end, the other side of the wrapper should naturally stick to the roll. Place finished rolls on a platter and keep covered until ready to serve. Continue making rolls until you use up your fillings.
- Serve spring rolls whole or sliced in half alongside peanut dipping sauce. Refrigerate leftovers in an airtight container for 1–2 days.
Recipe courtesy of Wife Mama Foodie.