Kale, Cucumber and Mint Spring Rolls with Spicy Peanut Dipping Sauce

1. 1

   For the rolls:

2. 2

   Soak rice paper wrappers, one at a time, in a bowl of hot tap water for about 30 seconds or until softened.

3. 3

   Transfer wrapper to a plate, then layer 1/4 cup kale leaves, 4 cucumber strips, 4 thin avocado strips and two mint leaves onto the center of the wrapper.

4. 4

   Fold in the ends, then roll tightly (like a burrito).

5. 5

   Set aside and repeat with remaining wrappers.

6. 6

   Note: you may need to use additional batches of hot water if it cools.

7. 7

   Once all rolls are complete, slice each in half with a sharp knife.

8. 8

   For the sauce:

9. 9

   Combine all ingredients in a small blender and mix until a smooth puree is formed.

10. 10

    Store in the refrigerator until ready to use.

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    Nutrition Info per 1 whole spring roll: 84 calories, 5 g fat, 1.8 g protein, 7.5 g carbohydrates, 2.5 g fiber

12. 12

    Nutrition Info per 1 tablespoon of dipping sauce: 33 calories, 2.5 g fat, 1.5 g protein, 1 g carbohydrates

No additional tips available.