1/2cuppeanut butter(natural and creamy works best)
1Tablespoonfresh lime juice
1clovegarlicgrated or finely minced
Prepare the peanut dipping sauce by adding all sauce ingredients, except for the water, to a medium sized bowl. Put in the microwave for 10 seconds to soften the peanut butter. Whisk all the ingredients well until combined. Add one tablespoon of hot water to the sauce and whisk well. Keep adding hot water one tablespoon at a time, until the sauce is to your desired consistency/thickness. The ideal dipping sauce is pourable but still somewhat thick in consistency. I usually like 2 Tablespoons of water. Set aside.
Prep all your vegetables by cutting them into similar sized pieces - generally it's best when they are julienned (cut into short, thin strips).
Prepare a large shallow dish (a baking sheet would work too) with warm or room temperature water. Start by fully submerging one rice spring roll wrapper in the water for 5 seconds max. Take it out of the water and put it onto a clean working space, like a cutting board. The wrapper may still feel a bit hard (when you buy them they are super hard) but they will soften as you work with them.
Place a few slices of each vegetable in the middle of the wrapper, leaving at least a half inch border so that you can properly roll them. Bring the bottom half of the wrapper up and over your veggies, fold the left and right sides in, then roll towards the top of the wrapper. Set aside onto a serving dish and cover with a damp kitchen or paper towel. Repeat with the rest of your ingredients.
Serve immediately with the peanut dipping sauce.
The rolls can be refrigerated in an air-tight container for up to two days. The peanut dipping sauce can also be stored in the fridge for up to a week, and should be put in the microwave for 10 seconds or so to soften.