Summer Rolls with Peanut Dipping Sauce

INGREDIENTS

FOR THE RICE PAPER ROLLS

• 1 Large Avocado, thickly sliced

• Juice of 1/2 Lemon

• Pack of rice papers 22cm-diameter

• 3 Medium carrots, julienned

• 1 1/2 Large Red Capsicums, julienned

• 1 Cucumber 1, julienned

• 1/4 Small Purple Cabbage, thinly sliced

• 3 Spring Onions 3, julienned

• Handful of Coriander, leaves only

FOR THE PEANUT DIPPING SAUCE

• 1 Can of Coconut Milk

• 1/2 Cup of Smooth Peanut Butter

• 2 Tablespoons of Maple Syrup

• 1 Tablespoon Tamari

• 1 Teaspoon of Apple Cider Vinegar

• 1 Teaspoon Grated Fresh Ginger

• 1/2 Teaspoon of Chilly Flakes (more if desired)

• 1/2 teaspoon of salt

INSTRUCTIONS

1. Place all the ingredients for the dipping sauce in a glass mixing bowl and whisk together until well blended. Put aside until needed.

2. Cover a large board with a damp linen tea towel. Fill a dinner plate with water. Sprinkle lemon juice on the avocado. Make the dipping sauce by mixing all the ingredients together in a small bowl.

3. Dip a rice paper into the water, leave for 30 seconds to soften then transfer to board (the paper will continue to soften while you work). Place a couple of mint leaves in centre of paper. Top with some carrot, capsicum, cucumber, cabbage and spring onion. Add an avocado slice, and some coriander. Fold ends in then roll up from bottom into a firm roll. Place, seam side down, on a plate and work quickly to make other 11 rolls.

4. Cut rolls in half and arrange on a plate. Serve with dipping sauce on the side.

MAKES 12 SPRING ROLLS