Summer Spring Rolls

When it's 110°F in the shade it's hard to think about, let alone actually commit the act of turning on the oven or stove to cook something for dinner. That's why these Summer Spring Rolls come in very handy, although I think they must be very confused not knowing if they are rolls of Summer or Spring.

In any event, they are easy to make, delicious to eat and colorful to look at. Please find the recipe below.

SUMMER SPRING ROLLS

By Debbie Adler

Makes 8 Spring Rolls

 Must Have

Spring Rolls

8 spring roll wrappers

½ cup each thinly sliced carrots

½ cup thinly sliced cucumber

1 avocado, cut into ¼-inch pieces

½ cup chopped romaine leaves

Sunflower Seed Butter Dressing and Dipping Sauce

½ cup sunflower seed butter

2 cloves garlic, minced

2 tablespoons coconut aminos (I use Coconut Secret brand)

2 tablespoons Grade B maple syrup

2 tablespoons freshly squeezed lime juice

2 - 3 tablespoons warm filtered water

Must Do

Add hot water to a 9-inch cake pan and dip one rice paper wrap in for about 30 seconds, until it softens.

Transfer the rice paper wrap to a slightly wet cutting board and flatten it out. Add the about 2 tablespoons of the carrots, cucumber, avocado and romaine to the bottom third of the wrap.

Roll the wrap from the bottom up, tucking in the sides as you go, ending with the seam side down. Transfer to a serving plate.

Repeat these steps with the rest of the wraps.

To make the dressing and dipping sauce, add the sunflower seed butter to a small bowl.

Add the garlic, coconut aminos, maple syrup, and lime juice and stir to combine. To thin it out add the water until you achieve the desired consistency.

Cut the rolls and serve.