Rice Paper Rolls with Avocado, Salad & Mint

Ingredients

Dipping Sauce

• 3
  
  tablespoons organic peanut butter (100% peanuts)
  
• 2
  
  tablespoons light soy sauce
  
• 1
  
  tablespoon honey
  
• 1
  
  teaspoon sriracha (or to taste)
  

Rice Paper Rolls

• 10
  
  rice paper roll sheets
  
• 2
  
  cups prepared rice vermicelli noodles
  
• 1
  
  avocado, sliced into strips
  
• 1
  
  large carrot
  
• 1
  
  small (lebanese) cucumber
  
• handful
  
  mixed lettuce leaves
  
• 20
  
  fresh mint leaves
  
• 2
  
  scallions (spring onions), thinly sliced
  
• 1
  
  tablespoon sesame seeds
  

Directions

1. Start by prepping all your ingredients.
   Set all your ingredients aside in little mounds on a plate. This will make it easier when you assembling the rolls.
   Slice the carrot into thin julienne strips using a mandolin, set aside on the plate. Slice the cucumber into long strips – I used a veggie peeler for this job. Set this aside on the same plate.

2. Soften the rice paper sheets according to package instructions.
   Have a little assembly line set up, place piles of the vermicelli noodles on each sheet.
   Next pile on the lettuce, followed by the carrot, cucumber, avocado and finish up with the mint and spring onion.
   Sprinkle on a pinch of sesame seeds over each one.

3. Roll up the rice paper rolls by folding up the bottom corner, then folding each of the sides, and continue rolling up the bottom. Don’t make them overly tight, as this can cause them to split.

4. To make the dipping sauce, simply whisk all the ingredients together with a fork, until smooth. Taste, add more sriracha if you like it hot!