To Make The Fresh Spring Rolls

• Begin by prepping all of your ingredients. Slice the veggies and organize the, on your workspace. When you add the veggies to the prepared rice paper, you will need to move quickly to keep the rice paper from dissolving. Make sure you have plenty of space to work on your counter.
• Fill a wide and shallow bowl with very warm water. Dip one sheet of rice paper into the water until it is completely submerged. Remove the rice paper and place it onto your workspace. Neatly, fill the center with the sliced bell peppers, shredded carrots, sliced green onions, avocado, cucumbers, and one or two leaves of lettuce.
• You will want to fold your spring rolls like an envelop. Start by folding the bottom half up towards the top. Then, fold the two sides inward. Fold the top half over the top as tightly as you can without breaking the rice paper. This might take some practice. Use my photos above to guide you. Repeat the last two steps until you've filled all of the spring rolls.
• Once you're done filling all of the spring rolls, store them in the fridge until you are ready to serve them. While they are in the fridge, prepare your peanut dipping sauce and sweet sriracha dipping sauce.
• To make the peanut sauce, in a small bowl, mix the peanut butter, ketchup, coconut aminos, maple syrup, sweet chili sauce, lime juice, and water together.
• To make the sweet chili sriracha sauce, in a small bowl, mix the sriracha, sweet chili sauce, and coconut aminos together.
• Each serving is about 3 spring rolls with sauce. Enjoy them while they are cool, crisp, and fresh. I've also prepared these ahead of time for a meal-prep lunch or snack. To store, wrap each individual roll with wax or parchment paper and store in an airtight container in the fridge for up to 3 days.