Fresh Veggie Loaded Spring Rolls

Serves 6-8

Ingredients:

1 red bell pepper thinly sliced

1 green bell pepper thinly sliced

1 yellow bell pepper thinly sliced

1 cup chopped cabbage

1-2 carrots, peeled, julienned

1 handful cilantro, stems removed

4-6 leaves butter lettuce

*Use any veggies you like, cleaned and cut. Can use rice noodles, mushrooms, hearts of palm, edamame, cooked shrimp, or whatever you like.

4 oz pkg rice paper wrappers

9" pie plate

Cold Water

Peanut Sauce

1/2 cup organic creamy peanut butter

1/4 tamari sauce or soy

2 tablespoons lime juice or rice vinegar

2 tablespoons honey or agave or more to taste

2-4 tablespoons warm water

dash of cayenne if desired

Directions:

To prep: Make sure all ingredients used in the spring rolls are prepped in advance and cut to about the same size. I like the cabbage chopped in mine but feel free to slice like the other veggies. If using the same day, cucumbers are a great option.

Fill the pie plate with cool water. Soak the rice paper wrap for a minute or two in the water in the pie plate until softened. Remove and place on counter in front of you and layer some desired veggies, meat, noodles, in the center of the softened wrapper. Rice paper stretches well, but if you pull too far it will rip. Limit the filling! You'll just make a few more yumminess to share. Roll half a turn, tuck in edges and then completely roll encasing the filling. Place on a serving plate. Continue the process of soaking the wrappers, filling, rolling, and plating.

Sauce:

Combine together in a bowl: peanut butter, tamari, lime juice or rice vinegar, agave or honey, water, and cayenne if using. Throughly stir or whisk until completely smooth. Start with 2 tablespoons of water and add more if necessary for desired consistency.