Spring Rolls

• Spring roll rice paper wrappers (in international section of supermarket)
• Rice noodles (vermicelli), cooked according to package instructions
• 2-3 veggies, such as avocado, sliced; carrot, grated; cucumber, cut into sticks;
purple cabbage, finely chopped; sweet peppers, cut into sticks
• Strips of cooked chicken, tofu, or another source of protein

1. Pour warm water into a large bowl. Submerge one sheet of rice paper for 15 to 20 seconds. When it’s soft like plastic wrap, remove from the water, let excess water drip off, and place it flat onto a large plate.

2. Place a small amount of the vermicelli, the veggies, and the protein choice on the bottom third of the rice paper.

3. Gently pull up the bottom of the rice paper and roll it over the filling. Fold in the sides and continue to roll it up.

4. If not eating right away, wrap individually in plastic wrap and layer between sheets of parchment paper. Store in a covered container in the fridge for up to three days.

Dipping Sauce

This makes enough sauce for about 10 spring rolls

• 1/4 cup sunflower seed butter or WOW butter
• 1 tbsp. maple syrup
• 2 tsp. soy sauce
• 1 clove garlic, minced
• 1 tsp. Sriracha or other hot sauce (optional)
• 1-2 tbsp. fresh lime juice or warm water

1. Whisk all ingredients together.

2. Store in a covered container in the refrigerator for up to three days.