Ingredients:

  • 8 sheets circular rice paper wrappers (160g)
  • 2 large ripe avocados, thinly sliced (300g)
  • 1 cup shredded carrots, julienned (50g)
  • 1 cup cucumber, julienned (100g)
  • 2 cups fresh baby spinach (60g)
  • 1/2 cup fresh mint leaves (15g)
  • 1/2 cup fresh cilantro leaves (15g)
  • 3 tbsp creamy peanut butter (45ml)
  • 1 tbsp low-sodium soy sauce (15ml)
  • 1 tbsp fresh lime juice (15ml)
  • 1 tsp maple syrup (5ml)
  • 1 tsp sriracha (5ml)
  • 2 tbsp warm water (30ml)

Instructions:

  1. Wash and thoroughly dry all greens. Slice the avocado into uniform wedges and julienne the carrots and cucumbers into thin matchsticks. Arrange all ingredients in separate piles on your workspace.
  2. Fill a shallow dish with lukewarm water. Dip one rice paper sheet for exactly 3 seconds until still slightly firm, then lay it flat on a clean, dry surface to soften.
  3. Place a small handful of spinach in the center of the rice paper, followed by 2-3 slices of avocado. Layer the julienned carrots, cucumber, and fresh herbs on top of the avocado.
  4. Fold the bottom edge over the fillings, fold in the left and right sides tightly, and roll upward firmly to seal the edge.
  5. Whisk together peanut butter, soy sauce, lime juice, maple syrup, and sriracha; thin with warm water until desired consistency is reached.