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

• 8 whole Rice Paper Wrappers
• 3 cups Baby Kale Leaves, Stemmed
• 1 whole Medium Cucumber, Cut Into 1/4" Thick Julienne Strips
• 1 whole Firm, But Ripe, Avocado, Peeled, Pitted And Sliced Thin
• 16 whole Fresh Spearmint Leaves
• 13 cups Creamy Natural Peanut Butter
• 13 cups Water
• 1 Tablespoon Fresh Lime Juice
• 1 teaspoon Soy Sauce
• 1/4 teaspoons Ground Ginger
• 1 Tablespoon Sriracha Hot Sauce
• 18 teaspoons Garlic Powder

1. For the rolls:
2. Soak rice paper wrappers, one at a time, in a bowl of hot tap water for about 30 seconds or until softened.
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. Fold in the ends, then roll tightly (like a burrito).
5. Set aside and repeat with remaining wrappers.
6. Note: you may need to use additional batches of hot water if it cools.
7. Once all rolls are complete, slice each in half with a sharp knife.
8. For the sauce:
9. Combine all ingredients in a small blender and mix until a smooth puree is formed.
10. Store in the refrigerator until ready to use.
11. 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. Nutrition Info per 1 tablespoon of dipping sauce: 33 calories, 2.5 g fat, 1.5 g protein, 1 g carbohydrates

wrappers, kale leaves, cucumber, avocado, spearmint leaves, butter, water, lime juice, soy sauce, ground ginger, hot sauce, garlic

Taken from tastykitchen.com/recipes/special-dietary-needs/kale-cucumber-and-mint-spring-rolls-with-spicy-peanut-dipping-sauce/ (may not work)