Low-FODMAP Veggie Spring Rolls with Fresh Peanut Sauce

These are so good they make you forget you’re eating raw vegetables:

Ingredients:

Peanut Sauce:
- 1 cup creamy peanut butter
- ¼ cup rice vinegar
- ⅓ cup water
- ¼ cup coconut aminos
- 1½ tablespoons maple syrup
- ½ teaspoon ground ginger
- ¼ teaspoon red pepper flakes

Spring rolls:
Spring roll rice wrappers – one package (about 8 sheets of rice paper)
2 or 3 carrots (depending on size)
1 cucumber
1 beet
handful of green beans
1 red pepper

Directions for Peanut Sauce:
Combine all the ingredients in a food processor or blender. Add more water if it needs to be thinned out a bit. You can also add more red pepper flakes if you want it super spicy.

Directions for spring rolls:
Chop veggies into thin strips. This is about the right portion for a single spring roll:

Soak a rice wrapper for about 20 seconds in some water, until it becomes soft and pliable:

Gently lay out the rice wrapper on a clean plate. Place a handful of mixed veggies onto it. Pull the rice paper taut around the veggies, like you’re wrapping a package:

As the rice paper dries it’ll set. Now you can make another one. Once you've wrapped them all, you may eat your masterpiece.