Spring Rolls:
2 (8″) rice papers
6 thin slices cooked steak, preferably top round
1 cup baby spinach
1/2 cup shredded cabbage
1/2 cup shredded carrots
sliced cucumber, bean sprouts, alfalfa sprouts, diced apple, chopped peanuts
fresh mint (optional)

Peanut Sauce:
1/2 cup creamy natural peanut butter w/ salt
1T soy sauce
1T lime or lemon juice
1T honey
1T fresh grated ginger
1T chili powder
1/2 cup skim or coconut milk
1/4 cup unsalted peanuts, chopped

Directions:

1. In a medium bowl, mix together all of the ingredients for the peanut sauce except for the peanuts. Pour 1/4 cup of prepared sauce into a small bowl and add about 1T chopped peanuts. Don’t add the chopped peanuts to the leftover sauce, they will lose their crunch after a few hours.

2. Fill a 9″ baking dish or pie plate with 1/2″ hot water. Slide the rice paper into one side of the dish and submerge to the bottom. Feel the rice paper and wait until it completely softens and the crosshatch marks have disappeared, about 10-15 seconds.

3. Remove rice paper from the water and let it drip a few times. Place on a large plate and line 3 slices of steak down the middle. Top with cabbage, carrots, spinach and any other ingredients. If this is your first time, use less vegetables than you think. Take one side and fold tightly over the ingredients and roll up. Slice in half and dip in peanut sauce. Repeat steps 2-3.