Fresh Spring Rolls with Sunbutter Summer Sauce

Prep Time: 1 hour 

Serves: 20

For The Spring Rolls

• 20 small rice paper rolls 
• 3 avocados
• 3 cucumbers
• 8 carrots 
• 1 head of romaine
• 2 bell peppers

For The Sunbutter Summer Sauce

• 1/2 cup Sunbutter 
• 2 tbsp honey
• 2 tsp Bragg Liquid Aminos
• 2 + 1/2 tsp Bragg Apple Cider Vinegar
• 1/4 cup water 
• 1/2 tsp chipotle chili flakes
• 1/4 tsp salt

Preparation:

Make the Spring Rolls:

1. Cut the vegetables into thin sticks and place in separate bowls. 
2. Cover the bottom of a saucepan with a layer of water and set aside, dip each piece of rice paper in the water for 30 seconds or until soft. 
3. Add inthe soft lettuce first (so that the more firm veggies don't break the rice paper). Add the desired amount of sliced veggies, fold up like a burrito, and slice! 

Make the Sunbutter Summer Sauce:

1. To make the sauce, add all ingredients in a jar and stir until creamy. Dip your fresh spring rolls in it - delicious!