Crunchy Garden Spring Rolls

Method

1. Whisk peanut butter, lime juice, soy sauce, maple syrup, and enough warm water to make a spoonable dipping sauce.
2. Prepare all vegetables and herbs before soaking the wrappers.
3. Dip one rice-paper sheet in cool-to-lukewarm water just until pliable; it will continue softening on the board.
4. Layer lettuce, carrots, cucumber, avocado, and herbs near the lower third. Fold in the sides and roll firmly but gently.
5. Repeat with remaining wrappers. Serve immediately with the peanut-lime sauce.

Substitutions

Use sunflower-seed butter for a peanut-free sauce. Add cooked shrimp, tofu, or shredded chicken if desired.

Storage & reheating

Best the day they are made. If necessary, refrigerate rolls separately on a lightly damp towel in an airtight container for up to 1 day.