These scrummy spring rolls are great for getting some raw veg in.  You can use soy sauce instead of Tamari, however they won’t be wheat free then.  You can substitute the coconut palm syrup for date syrup or agave.  The rice paper rolls are so much fun to work with and surprisingly easy too.

 

Rice paper wrappers

Finely sliced carrots

Finely sliced cucumbers

Baby gem lettuce

Finely sliced red onions

Mung beans

Sliced Avocado

 

Taking one wrapper at a time, place them in hot water for approximately 20 seconds.  Remove from hot water and lay flat on a clean tea towel.  Starting with lettuce, put all your veg on a quarter of the wrapper nearest to you piling it up start to roll your wrapper away from you tucking in the veg as you go.  When you’re half way fold each side inwards once and continue to roll.

 

4 Tablespoons Peanut Butter

3 Tablespoons Tamari

3 Tablespoons Rice Vinegar

Pinch of chilli powder

2 Tablespoons Coconut Palm Syrup

½ lemon juiced

Water

 

Mix everything together except the water.  Stir until combined, then start adding water, 1 tablespoon at a time until you have the desired consistency.