Summer Fresh Spring Rolls (Serves 2 | Makes 4 rolls)

Ingredients:

For the rolls:

• 4 rice paper sheets
• 4 large lettuce leaves (romaine or iceberg)
• ½ avocado, sliced
• ½ cucumber, julienned
• 1 carrot, julienned
• ½ cup alfalfa sprouts
• ¼ cup red cabbage, thinly sliced
• ¼ cup fresh mango, cut into thin sticks
• 1 small tomato (or 3–4 cherry tomatoes), diced
• Fresh mint leaves

Creamy Wafu-Style Dipping Sauce

• 1 tbsp olive oil–based mayonnaise
• 1½ tbsp tamari (or low-sodium soy sauce)
• 1 tbsp rice vinegar
• 1 tbsp toasted sesame oil
• 1 tbsp maple syrup (or honey)
• 1 tsp freshly grated ginger
• 1 small garlic clove, grated
• 1 tbsp sesame seeds (white and black, if possible)

 Instructions:

1. Prep all your ingredients and have them ready to assemble.

2. Soften the rice paper by soaking each sheet in warm water for 10–15 seconds until pliable.

3. Assemble the rolls:
   – Lay a softened rice paper sheet on a clean surface.
   – Place a lettuce leaf in the center.
   – Layer in the avocado, cucumber, carrot, red cabbage, pineapple, tomato, sprouts, and mint.
   – Fold in the sides, then roll tightly from the bottom up like a burrito.

4. Make the sauce: In a small bowl, whisk together all the sauce ingredients until smooth and creamy.

Serve immediately, with the dipping sauce on the side.