Instructions

1. In a food processor or NutriBullet combine avocado dipping sauce and pulse until creamy
2. Pour sauce into a bowl once done and set aside
3. Next begin making spring rolls
4. In a shallow dish, pour some hot water and fill about ⅓-1/2 way
5. Take a rice paper wrapper and completely submerge it in the water 10 to 15 seconds, until pliable
6. Place the rice paper onto a damp cutting board and begin making spring roll
7. Place a handful of quinoa, avocado, cucumber, green pepper, greens and scallions in wrap
8. Fold the bottom half of the wrapper over the filling, hold the fold in place, tuck in the sides and roll tightly to form the spiring roll
9. Repeat with remaining rice papers, enjoy with Avocado Dipping Sauce
10. *Will stay good in fridge for about a day but not longer because of avocado*