Thai Summer Rolls with Peanut Sauce

• rice paper wrappers↗8
• a few torn leafy greens like rainbow chard
• medium cucumber↗1
• medium bell pepper↗1
• medium carrots↗2
• a handful of fresh mint
• a handful of fresh cilantro
• avocado↗1
• crushed peanuts for topping↗
• canola oil↗3 tablespoon
• cloves garlic, peeled↗2
• low sodium soy sauce (sub a gluten free tamari if you need to make the recipe GF)↗2 tablespoon

  sub a gluten free tamari if you need to make the recipe GF

• peanut butter↗1
• water↗1 tablespoon
• white distilled vinegar↗1 tablespoon
• honey↗1 tablespoon
• a big squeeze of lime juice
• a dash of fish sauce

Step-by-step instructions

1. 1

   Place the ingredients for the peanut sauce in a food processor or blender. Pulse or blend until smooth.

2. 2

   Slice the cucumber, pepper, and carrots into thin strips about 3 inches long. Slice the avocado into pieces.

3. 3

   Soak one rice paper wrapper at a time into a bowl of warm-ish water for about 30 seconds. When you see or feel the wrapper getting loose and elastic-y, remove it from the water and set it on a damp towel. Pat it dry gently and dry your hands.

4. 4

   Arrange a few of the vegetables and herbs in the center of the wrapper horizontally, starting with the leafy greens and ending with the avocado. Fold the left and right sides towards the middle; fold the top flap over the vegetables, tuck everything in, and tightly roll it all up. The wrapper will be very sticky and delicate so work carefully.

5. 5

   Cut the rolls in half and place on a serving platter (because if you’re like me, they’ll look better when they’re cut in half and you’re looking at the pretty vegetables inside instead of the wrap job). Drizzle with the sauce or dip in the sauce or both! I topped mine with crushed peanuts.