Vietnamese Summer Rolls

This one is a staple meal at my house.  I never get tired of them and its so easy to switch up the ingredients to fit your craving!

Rice Paper or leafy greens to make raw vegan
Kelp Noodles
Bag of Shredded Coleslaw
Avacado
Cilantro
Green Onions
Mango
Purchased Spicy Peanut Sauce or home made sauce
Prep: Rinse kelp noodles well & drain, slice avacado, shred mango, chop cilantro & green onions.Assembly: Run a piece of rice paper under a very warm tap for a few seconds on each side. Place on a plate.  Put a bit of each ingredient inside.  Fold one side over, tuck and roll to keep tight. Fold ends in like a burrito, then continue rolling.  You will not be able to dip without losing all your filling, I find it easier to spoon the sauce onto the roll.