End of summer FRESH SPRING ROLLS!

I love fresh spring rolls...people say the secret is in the sauce, but I just love how you can fill them with all types of seasonal veggies, and wrap them like a salad to-go! The version I typically do is great for summer harvest because you'll have plenty of crispy cucumbers, carrots and any greens will do. A little avocado works nicely too... :)
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Ingredients

Rice paper

Mungbean noodles

2 cups chopped greens (lettuce, kale, collards, mint, whatever you have growing)

1/4 chopped cilantro

1/4 chopped green onion
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1 cup julienned cucumbers and/or carrots

SAUCE
1 cup fresh peanut-butter
4 teaspoons fish sauce
1/4 cup water
2 teaspoons fresh lime juice
1 clove garlic
2 tablespoons white sugar
1/2 teaspoon garlic chile sauce
3 tablespoons hoisin sauce

DIRECTIONS

1-Place mung bean noodles in a small bowl. Cover noodles with boiling water. Let sit for 10 minutes.

2-Fill a large plate with warm water. Place one rice wrapper into the water to soften for about a minute..






​3-Remove softened wrapper to a clean large plate and lay flat.










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4- In a row across the center, place noodles, chopped greens, cucumber , carrot, cilantro, green onion and avocado.

To make sauce: mix all sauce ingredients together. Stores in refrigerator for a week.