ngredients:

JULIENNED CARROTS

Spring Rolls

1 medium cucumber, thinly julienned into 4" strips

1 medium red or orange pepper, thinly julienned into 4" strips and blanched

1 medium avocado, halved and sliced into 8 segments

2 large carrots, thinly julienned into 4" strips and blanched

8 large rice paper wrappers

8 sprigs of cilantro, trimmed to 4"

PEANUT SAUCE

Peanut Sauce

½ c natural peanut butter

1 tbsp tamari

1 tbsp brown sugar

1 clove garlic

1 tsp ginger

¼ - ½ c water

Recipe:

Peanut Sauce

1. Combine peanut butter, ginger, garlic, tamari and sugar in a food processor or medium mixing bowl.  Gradually add water until sauce reaches desired consistency.  Makes 1 c peanut sauce.

Spring Rolls

1. Arrange carrots, peppers, cilantro, avocado and cucumbers in individual piles on one edge of a work surface large enough to make rolls.

2. Meanwhile, fill a large shallow dish with hot tap water.  Place one wrapper in the water to soften (about 1 minute).

3. Once wrapper is soft, gently remove from water and place on work surface.  Place 1/8 of each cucumber, carrot and pepper in the middle of the wrapper.  Add one segment of avocado and one sprig of cilantro.

4. Next, fold the bottom wrapper segment over the filling.  Fold each side in over the filling and then continue rolling towards the top of the wrapper.  Repeat process for all spring rolls.  Allow spring rolls to set at least 30 minutes.

5. Serve room temperature or cold with peanut sauce or dressing of choice.

Makes 8 spring rolls