Spring Rolls

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Step 1

Wash and chop all produce. Cucumber, carrot, avocado, and optional jicama should be chopped like matchsticks.

Step 2

Dip sheets in water for 10 seconds. Lay flat on a clean cutting board. Leaving 1 inch around the edges, cover with lettuce, herbs, then veggies. Fold.

Step 3

In a small bowl, whisk together 1/3 cup peanut butter, 2 tablespoons rice vinegar, 2 tablespoons honey, two cloves chopped garlic. Whisk in 2 to 3 tablespoons of water, as needed, to make a creamy but dipable sauce.

Step 4

Half the following quantities: Place 1/3 cup rice vinegar, 1/3 cup water, 1/3 cup cane sugar, 1 tablespoon Sherry, 2 tablespoons chili flakes, 1 1/2 teaspoon garlic, and 1 teaspoon soy sauce in a small saucepan and boil, stirring regularly.

Step 5

Once the sugar is dissolved, stir in a mix of 3 tablespoons flour dissolved in 1 tablespoon water. Stir for 1 minutes until thickened, then cool completely. Store in airtight fridge container for 1 week.