I’m a big fan of spring rolls but just don’t possess the skills required to roll them in a manner that makes them look edible. So, the deconstructed route it is! This meal is quick and easy and is a really great way to use up any veggie scraps you have lingering in your produce drawer. Snap peas starting to wilt? Radishes starting to get squishy? Toss them in!

If you’re not a fan of peanut butter, you can swap it with almond, cashew, or sunflower butter. If going the cashew route, I’d use raw cashew butter and add a bunch of lime zest + juice to amp up the flavor. Depending on the texture of your nut butter, the amount of water needed to thin the sauce will vary.