Seafood and fresh veggie spring roll

Chef notes:
Admittedly, this one is a bit more work and it takes some practice to make the rolls neat, but the results are well worth it: chuck full of healthy goodness and very satisfying.

You could make them ahead or set the ingredients out on the table, like a salad bar and let each person assemble their own, just the way they like it.

Makes 10 nine inch rice wrappers. Most grocery stores with an international section carry those.

Experiment with other ingredients such as: sprouted lentils, alfalfa sprouts, water cress, finely shredded daikon, enoki mushrooms, unusual tasty spring greens from you local organic farm etc.

Ingredients:
8 oz package of Shining Ocean surimi seafood
10 nine inch rice wrappers
12 snow peas, trimmed and cut in small strips
1 cup fresh bean sprouts
1 cup finely grated carrot
3 scallions sliced thin
6 lettuce leaves cut in thin ribbons
¼ cup cilantro plucked off the stem
Peanut sauce (recipe follows)

Directions:
Immerse the rice wrappers one at a time in a bowl filled with cold water until the wrapper softens (1 – 2 minutes). Take it out and let excess water drip off. Place it on a plate. Centered, in the lower half assemble approximately ¾ cup of assorted ingredients, then carefully roll it up like a burrito.

Peanut Sauce:
Serve this creamy dipping sauce in small bowls alongside the spring rolls. The chili sauce can be adjusted, to suit your preferred level of hotness.
4 Tbsp creamy (organic) peanut butter
2 Tbsp tamari sauce (or Braggs Liquid Aminos)
1 tsp sugar or natural sweetener
½ tsp chili paste