Superfood Spring rolls

The perfect party pleaser, kids' favorite, picnic staple and takeaway lunch. Pack with literally any vegetable from your fridge, add a protein of choice cooked or raw and dip in this divine, tangy and nutty almond dip.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Cook the rice or mungbean noodles according to package directions, until tender. Drain the noodles into a colander and rinse them with cold water. Return the noodles to the pot and toss with lime juice.

Step 2

Assemble your ingredients around a clean work surface, cut the vegetables in sticks of about 5 cm and fill a large, shallow dish or bowl with warm water. Place one rice paper wrap into the water and submerge for 20 seconds. Carefully remove the wrap from the water and lay it flat on your work surface. Fill every wrap with a line of noodles, protein of choice, every vegetable, top off with a few cilantro, basil and/or mint leaves and sprinkle with sesame seeds Carefully fold the side of the wrap closest to you over the fillings. Tuck the sides in, over the fold, then roll the filled portion of the wrap away from you to close up the wrap. Repeat until all wraps and fillings are used.

Step 3

Make the almond butter sauce by whisking all ingredients together in a small bowl, thinning it with hot water as needed.