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

For the rolls:

Soak rice paper wrappers, one at a time, in a bowl of hot tap water for about 30 seconds or until softened.

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. Fold in the ends, then roll tightly (like a burrito). Set aside and repeat with remaining wrappers. Note: you may need to use additional batches of hot water if it cools.

Once all rolls are complete, slice each in half with a sharp knife.

For the sauce:

Combine all ingredients in a small blender and mix until a smooth puree is formed. Store in the refrigerator until ready to use.

Nutrition Info per 1 whole spring roll: 84 calories, 5 g fat, 1.8 g protein, 7.5 g carbohydrates, 2.5 g fiber

Nutrition Info per 1 tablespoon of dipping sauce: 33 calories, 2.5 g fat, 1.5 g protein, 1 g carbohydrates