Spring Veggie Spring Rolls with Cilantro-Peanut Sauce

Ingredients

For the wraps:

· 10-12 rice paper wrappers

· 1 package rice or sweet potato noodles, cooked according to package

· 1/2 head purple cabbage, finely shredded

· 1 small sweet potato, spiralized into thin noodles

· 5 large carrots, finely shredded

· 1-2 avocados, sliced

· 1 yellow beet, thinly sliced

· 1 daikon radish, thinly sliced

· 4-5 red or Easter radishes, thinly sliced

For the sauce:

· ½ cup peanut or almond butter

· ¼ cup cilantro

· 6 tablespoons lime juice

· 5 tablespoons soy sauce, tamari or coconut aminos

· 1 tablespoon ginger, grated

· 1 tablespoon maple syrup

· ½ teaspoon sesame oil

· water (to thin, as needed)

Method:

1. Prep veggies and set aside.

2. Make the sauce: Combine all ingredients into a blender and blend until combined.

3. To assemble your wraps: fill a large bowl with hot water. Insert one rice paper wrapper at a time for 20 seconds. This is all the time it needs to soften. Carefully, remove from water and place on your flat surface. Arrange vegetables in the center, top with noodles and fold in sides and roll your wrap like a burrito to finish. Make sure to roll tightly to ensure that rolls stay together.

4. Dip generously in sauce and enjoy.