• Cooked brown rice or rice noodles
• cooked sweet potato cut in little strips
• greens
• basil or cilantro leaves
• avocado slices
• carrots cut in thin strips
• cucumber cut in thin strips
• peppers cut in strips
• rice paper (in Asian section or store)
• Toby’s Peanut sauce for dipping (recipe below)

We use a plate with water in it. You lay 1 rice paper in the water plate until it starts becoming soft. Pull the rice paper out of the water and put it on another plate and put a little bit of all of the filling ingredients in a pile in the middle of the rice paper. Fold the 2 side flaps over to the middle until they are touching. They will stick together. Then fold starting at the long end and roll it tightly in a roll to the other side.

Toby’s Peanut Sauce From the Plant-Strong Cookbook

• 1 large garlic clove
• One 1-inch chunk fresh ginger
• peeled and grated
• 1/2 cup water
• 1/2 cup natural peanut butter or almond butter
• 2 Tablespoons sweet white miso
• 1 Tablespoon low sodium tamari or soy sauce or coconut aminos
• 3 Tablespoons fresh lime or lemon juice
• Cayenne Pepper (optional)
• 1-2 Tablespoons pure maple syrup

Blend all of the ingredients together in the blender until smooth and creamy.