Vietnamese Summer Rolls with Peanut Butter Dipping Sauce

Dipping Sauce:
1/3 c peanut butter
2 T soy sauce
2 T honey
1 lime, juice of
2 cloves garlic, finely chopped
1/2 T ground ginger
2 t sesame oil
2 T water
1/2 t chili powder

Summer Roll:
Vermicelli or rice noodles
Rice paper
Carrots, cut into sticks
Cucumber, cut into sticks
Red bell peppers, cut into sticks
Basil, chopped
Cilantro, chopped
Chives, chopped
Spinach

Other ingredient options:
Radishes
Sprouts
Shrimp
Mint leaves

1. Mix all ingredients for the dipping sauce first to give the flavors time to set.
2. Bring a pot of water to boil, remove from heat, and put noodles in warm water.
3. Let noodles sit in water for 4 minutes, stirring once.
4. Drain noodles and set aside.
5. Prepare a large plate of water and soak one rice paper for about 1 minute, until it becomes soft and pliable.
6. Dry paper by on paper towel.
7. Fill with ingredients, leaving enough room on the sides and edges to wrap.
8. Wrap like a burrito.
9. Repeat with each rice paper, as desired.

Granola Bars

2 1/2 c oats
1/4 c peanuts
1/2 tsp cinnamon
1/4 tsp baking soda
1/2 tsp salt
1/3 c peanut butter
1/4 c applesauce
1/3 c agave syrup or honey
1/2 tsp vanilla extract
1/4 c chocolate chips

1. Toast oats and peanuts for 15 minutes at 400 degrees, let cool
2. Combine oats, peanuts, cinnamon, baking soda, and salt.
3. In a separate bowl, combine peanut butter, applesauce, honey, and vanilla extract.
4. Mix wet ingredients with oat mixture.
5. Pour mixture into a baking dish lined with parchment paper.
6. Sprinkle chocolate chips over mixture and press down.
7. Bake at 350 degrees for 25 minutes.
8. Once cool, lift parchment paper out of baking dish and use pizza cutter to slice into bars

Or break up the granola for a yummy fruit and yogurt parfait!