2 avocados, sliced

1 large cucumber, thinly sliced into matchsticks

2 large carrots, peeled and thinly sliced into matchsticks or julienned

1 bunch cilantro

1 cup fresh mint leaves

1 cup fresh basil leaves

1 cup of ruby kraut

1/2 head of red cabbage

Brown rice paper spring roll sheets

Peanut Satay Sauce:

2 tablespoons all-natural peanut butter
1/4 cup ice cold water
1/2 teaspoon toasted sesame oil
1 tablespoon tamari sauce
1/2 teaspoon grated fresh ginger
1 clove grated garlic

Heat a kettle of water so almost boiling. Let cool for 5 minutes. Arrange each vegetable in small bowls for easy assembling. Pour into a heat-resistant shallow dish, about 1-inch tall of water. Gently dip a rice paper sheet into water for 10 seconds. Lift and place on a clean flat surface. Add a bit of each vegetable into the middle of the rice paper sheet. Slowly roll the sheet upwards, tucking as you go and folding in the corner. The sheet should seal easily by sticking the edges closed, gently pressing with your hands. Slice the rolls in half and arrange on a plate.

For dressing, using a food processor or blender, blend all ingredients until creamy. Serve rolls room temperature with dipping sauce.