Prep time: 1 hour

Serves 6-8

Ingredients:

12 8”-9” rice paper rounds

1 avocado cut into strips, and drizzled with fresh lemon juice

½ pound thin brown rice pasta, or regular cooked vermicelli noodles

½ cup matchstick size carrots

1 cup matchstick size cucumbers

½ cup fresh basil

1 bunch fresh cilantro

1 bunch fresh mint

1 cup bean sprouts

Directions:

Fill a pie plate half way with warm water. Place a sheet of rice paper in the water- work it around with your hands flipping occasionally. Once the rice paper becomes soft (approximately 30-40 seconds) place it on a towel to absorb excess liquid.

Put the softened rice paper in front of you on a clean surface. Working 1 inch from the bottom of the rice paper, start placing a few tablespoons of each of the ingredients in an even line, leaving approximately 1 inch of space on the left and right hand sides- end with a horizontal layer of noodles.

Starting at the bottom, roll the rice paper away from you, completing one rotation. At this point, fold the left and right hand sides over. Continue to roll until you are left with a symmetrical, tightly rolled Summer Roll.

Repeat this process until all of the rice paper has been used.

Place a damp cloth over the rolls as you make them- this will keep the rolls from drying out.

For the Peanut Sauce:

1 cup creamy peanut butter

½ cup sesame oil

¼ cup vegetable oil

½ cup honey

½ cup pineapple juice

¼ cup coconut milk

1 teaspoon fresh minced ginger

1 teaspoon red pepper flakes

1 teaspoon black and regular sesame seeds

Salt and pepper to taste

1 tablespoon chives

Place all the ingredients except the chives in a bowl and mix with a whisk. Top with chives.