Step 1

Combine the peanut butter, curry paste, lime juice, water and maple syrup in a mixing bowl and stir to combine. Tip: Room temp peanut butter is ideal for this. It makes it so much easier to mix! Also make sure your peanut butter only contains peanuts and salt. Some will have added sugar and oils and that won't taste the same.

Step 2

Taste and add a pinch of salt if needed. Chill in the fridge until ready to serve.

Step 3

Soften one rice paper sheet at a time by dipping it in a shallow dish of warm water. Resist the urge to soak the rice paper. That will make it too soft and difficult to roll. Instead just place the rice paper in the bowl of water, flip, and then transfer to a flat surface like a plate or better, a non stick baking mat.

Step 4

Next, place 2 basil leaves and 2 mint leaves to the center of the rice paper wrapper and layer in some carrots, purple cabbage, cucumber, peppers, tofu and avocado on top. Then tightly roll the rice paper up by tucking in both sides and genetly rolling forward, kind of like when you're making a burrito.

Step 5

Repeat with the remaining rice paper, veggies, and tofu and then place the Rainbow Summer Rolls on a plater with the Peanut Dipping Sauce. Enjoy!