8 in. round rice paper wrappers

2 c. baby spinach leaves, stacked and cut into 1/4 in. strips

1/2 c. cilantro leaves, chopped roughly

1/2 c. mint leaves, chopped roughly

1/2c. basil leaves, chopped roughly

organic yellow (or orange) baby carrots, cut into 1/4 in. strips

1/4 of an organic European (seedless, you know the long skinny ones!) cucumber, cut into 1/4 in. strips

1 bell pepper, any color, cut into 3 in. long x 1/4 in. wide strips

1 ripe Hass avocado, pitted, peeled and cut into thin strips

Spicy Peanut Sauce for dipping (recipe follows)

1. Fill large bowl with hot, filtered tap water. Dunk wrappers, completely immersing them 2 at a time, until soft, about 1-2 minutes. Stack wrappers in piles of 2 with damp paper towels between the wrappers.(Or, you can roll them each right away, and follow step #4)

2. Place a small amount of the spinach leaves, cilantro, mint, and basil in the center of the wrapper.

3. Add a piece of carrot, avocado, cucumber and pepper on top of the leaves. Fold the outside edges in, then roll up like a cigar, as gently, but tightly as you can.

4. Place seam down on platter, with damp paper towel on top, until finished rolling all the rolls.

5. Serve with dishes of Spicy Peanut Sauce for dipping.