A Refreshing Twist To Your Traditional Spring Roll

1. To make the sauce, blend together the tamarind paste, ginger, almond butter, maple syrup and soy sauce until smooth. Add a little more soy sauce to get a thinner consistency if necessary.

2. Place the avocado slices on a plate and squeeze fresh lime juice over them to stop them from going brown.

3. In a small bowl, mix the pistachio nuts with 1 tsp olive oil and a pinch of salt and set aside. In another bowl, combine the spinach leaves with the remaining olive oil and toss to coat the spinach.

4. Fill a large flat dish, such as a pie dish with warm salty water and soak the rice paper wrappers one at a time in the water until soft. As you remove each wrapper from the water, fill immediately with: 2-3 nectarine slices, a small handful of spinach, a few basil or mint leaves, a small spoonful of pistachios and a squeeze of lime juice. To roll the paper, fold the bottoms of the paper over the filling on both sides, then roll to close Repeat until all your filling is used and serve immediately with the dipping sauce.