Fresh Spring Rolls

• Spring roll wrappers (rice paper)
• 1 bag chopped cabbage or shredded lettuce
• Shaved carrots
• Cucumber, thinly sliced
• Avocado, sliced
• Protein of choice: cooked chicken, tofu, or shrimp
• Optional: fresh herbs like mint, basil, or cilantro

1. Prepare your protein:
   Cook your chosen protein (grill, sauté, or bake) and slice into strips.
2. Prep the veggies:
   Have all vegetables and avocado sliced and ready for assembly.
3. Soften the wrappers:
   Fill a shallow dish or large plate with warm water. Dip one rice paper wrapper into the water for 5–10 seconds until soft but still slightly firm (it will continue to soften as you work).
4. Assemble the rolls:
   Lay the softened wrapper on a clean surface. In the center, layer cabbage or lettuce, carrots, cucumber, avocado, and your protein. Add herbs if using.
5. Roll it up:
   Fold in the sides, then roll tightly from the bottom up like a burrito.
6. Serve and enjoy:
   Dip in your favorite sauce: peanut sauce, almond butter sauce, coconut aminos, or hot sauce for a kick!
   
   

These are best enjoyed fresh, but you can store them in the fridge for a day or two wrapped in damp paper towels and placed in an airtight container.