Veggie Salad Rolls with Peanut Ginger Lime Sauce - Recipe

Salad Rolls are WAYYY healthier than deep fried take-out spring rolls (and yummier too!) so if you're in the mood for a fresh low-fat and super tasty lunch or dinner, have at these, I'm tellin ya!

To prepare the rice paper, soak in boiled water (that's been boiled in a separate saucepan and poured into a dish, say) for 3-5 minutes

While the rice paper is soaking in the boiled water, you can prepare your filling...
2 cups of cooked couscous
1/4 chopped yellow pepper or red pepper or orange pepper (I like yellow peppers because they're sweet)
a handful of chickpeas, possibly chopped if you have a slapchop-type device. It's difficult with a knife
some shredded carrot
some finely chopped red onion
a teeny bit of chopped fresh cilantro

Mix the filling ingredients well, makes a great salad on its own as well!

Have a separate dish with cool water ready to dip the rice paper in immediately after soaking. Before placing the filling onto the rice paper, dip the rice paper once more into the boiled water dish for a few seconds. Then lay the rice paper flat onto a plate.
Fill 'er up with that fresh delicious filling you've prepared
TIP: Rolling rice paper is easier even than making a sandwich wrap, because the rice paper sticks shut.
Once you've rolled the rice paper not too tightly, but not to loosely, let the rolls sit for a bit in order to completely seal and dry. A few drops of Sriracha sauce and some cilantro is a nice finish to the top of each roll!

Peanut Ginger Lime Sauce

Place all the following ingredients in a food processor until desired consistency...
2 tbsp all-natural peanut butter (I used smooth)
2 tbsp plain fat free yogurt (as per usual, Olympia makes a great one!)
juice from half a lime
5 cashews
Garnish with some chopped cilantro, if that's your thing, and there you have it :)

Dip the salad rolls in the sauce to consume. Great to make the night before to bring to lunch!