Fresh Summer Rolls with Creamy Peanut Butter Dipping Sauce

Serving Size 5

Prep Time empty mins

Cook Time empty mins

Difficulty Easy

Ingredients

Prepared by Marianna’s Pantry

Rolls:
5 rice paper wrappers
½ avocado sliced
½ bell pepper
½ large European cucumber
1 cup pea shoots
½ bag of Nasoya Spaghetti Noodles

Sauce:
2 tbsp powdered peanut butter
2 tbsp coconut aminos
1 tbsp lime juice
1 tbsp maple syrup
1 tsp ground ginger
1 tsp sea salt

Preparation

  1. Fill a shallow dish with warm water. One at a time, dip a rice wrapper sheet into the water for 5 to 10 seconds. Remove and place on a flat surface, like a cutting board or plate.
  2. In the middle of one of the rice wrappers, place the ingredients and fold the bottom half of the rice paper wrapper over the filling. Holding firmly in place, fold the sides of the wrapper in. Then, pressing firmly down to hold in place, roll the entire wrapper horizontally up from the bottom to the top. Turn the roll so that the seam faces down.
  3. Continue with the remaining ingredients and rice wrappers to make five.
  4. Place on a plate and serve the rolls with the dipping sauce.

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