Summer Salad Rolls with Walnut Beef and Peanut Sauce

1. In a medium-sized bowl, mix the walnuts, lime juice, soy sauce, coconut sugar, ginger, garlic, hot sauce, 5-spice powder and salt and pepper. Give the mixture a good stir and set aside.
2. Bring 4 cups (1 L) of water to a boil. Slice or cut any fillings you will be using. Arrange a preparation station with all your ingredients.
3. Fill a large shallow dish with the boiling water and place a damp cloth next to it on the kitchen counter. Have a plate and another damp dish towel on hand.
4. When you are ready to assemble your rolls, dip the rice paper into the water just long enough to soften, 10 to 20 seconds, then quickly and gently transfer to the damp cloth.
5. Add your desired fillings, then gently roll over once, fold in both sides and then roll again to seal the salad roll. Place onto a serving plate and cover with another damp, room temperature kitchen towel.
6. Repeat above steps until you run out of toppings. Use peanut dressing as a dip. Store leftovers covered in the refrigerator for 2 days.

Note

If you are prepping these rolls to eat during the week I recommend leaving out the mango and avocado because they will brown and not stay as fresh as the other vegetables.