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This Dill Pickle Salad recipe is the perfect make-ahead salad recipe for BBQs, work/school lunches or an easy dinner side dish! This recipe went viral on Instagram with over 2000+ saves, 500+ shares & over 20K views! I receive so many messages like "OMFG I'm obsessed with your Dill Pickle Salad! I make it almost every week! My kids love it too!"I LOOOOVE getting msgs like this because nothing brings me more joy then being able to help you get into the kitchen & preparing healthy meals that your family is obsessed with! "OMFG I'm obsessed with your Dill Pickle Salad recipe! I make it almost every week! My kids love it too!" I simplify this recipe by using President's Choice Kale Slaw but if you're a real go-getter you could totally slice your own cabbage, carrots, kale etc. This salad is best made at least a couple hours before it's eaten & gets even better as it sits. Dill Pickle Salad Serves 4 as a side What you'll need: Dressing 1 lemon, juiced 3 tbsp dill pickle brine (from the jar of pickles) 1/3 cup greek yogurt (or sour cream) 1/3 cup mayo 1 tsp dijon mustard 1/2 tsp onion powder 1/2 tsp garlic powder 1/2 tsp dried dill Salad 1 bag President's Choice Kale Slaw 1 cup shredded cheddar cheese 1 cup chopped dill pickles 1/3 cup chopped fresh dill 3 green onions, thinly sliced 1 big handful pretzels, crushed Steps: In large bowl whisk together the juice of 1 lemon, 3 tbsp pickle brine, 1/3 cup greek yogurt, 1/3 cup mayo, 1 tsp dijon, 1/2 tsp onion powder, 1/2 tsp garlic powder, 1/2 tsp dried dill. To the bowl all 1 bag of President's Choice Kale Slaw, 1 cup shredded cheddar cheese, 1 cup chopped dill pickles, 1/3 cup chopped fresh dill & 3 sliced green onions. Mix thoroughly to coat the slaw in the dressing. Cover and refrigerate until ready to eat. When ready to eat, toss in the crushed pretzels & serve! Enjoy my friends!

This arugula salad is dead simple and will be your go-to fresh side dish when you're just not sure what else to make for dinner. It comes together in just 5 minutes. If you're looking for a main course to go along with this salad my Lentil Bolognese, is just the thing! Simple Arugula Salad What you'll need: Handful of nuts or seeds of choice (I used pine nuts but walnuts, pecans, pumpkin or sunflower seeds are great too!) Dressing 1 tsp dijon mustard 1 tbsp apple cider vinegar Juice of 1/2 lemon 1 tsp honey or maple syrup 1/4 cup extra virgin olive oil 1 big handful of arugula for each person you're serving Shaved parmesan, to serve Steps: In a small dry frying pan over medium heat toast your nuts or seeds just until fragrant or starting to turn golden brown. Immediately transfer for a plate & set aside. In a jar or container with a lid, combine 1 tsp dijon mustard, 1 tbsp apple cider vinegar, juice of 1/2 lemon, 1 tsp honey or maple syrup & 1/4 cup extra virgin olive oil. Secure with a shake until emulsified. Place arugula in a large bowl, lightly dress with dressing and toss to coat. Finish with toasted nuts or seeds & shaved parmesan. Store leftover dressing covered in the fridge for up to 1 week. Eat well my friends!

Whether you're vegan or just trying to incorporate more plants into your meals, this lentil bolognese recipe will give you all the comforting feels you'd expect from a hearty pasta sauce! Anyone else's Mom always have a freezer FULL of 'spaghetti sauce'? This is what my Mom always calls bolognese sauce. She'd always make a giant pot of it, divide it up into smaller containers destined for the freezer, for quick weeknight meals. This recipe makes a large batch for this purpose, but you can totally half it if you'd prefer! "I love cooking with wine, sometimes I even put it in the food!" -Julia Child Much like Julia, I love cooking with wine! A good splash of red wine gives bolognese a nice depth of flavour! Traditionally, milk or cream is added to bolognese sauce at the end of the cooking process. I used Earth's Own diary-free Oat Cream in this recipe but you can use any type of milk or cream you prefer, or leave it out all together. To round out this meal, I LOVE serving my Lentil Bolognese with my Simple Arugula Salad. If you don't have arugula any greens will work! Lentil Bolognese Makes 3 Litres What you'll need: 1/4 cup extra virgin olive oil 3 medium onions, finely diced 3 medium carrots, finely diced 8 garlic cloves, minced 1/2 cup red wine (Cabernet, Merlot, Chianti), Shiraz will all work) 2 cup dried puy lentils (French green lentils, see note* below), rinsed 796ml can diced tomatoes (see note**) 796ml can crushed tomatoes (see note**) 2 bay leaves 1 tbsp dried basil 1 tbsp dried oregano 1 tsp white sugar (the secret to cutting the acidity) 1/2 cup unsweetened dairy free cream (I used Earth's Own Culinary Oat Cream. But any unsweetened cream or milk will do) Salt & pepper, to taste Steps: Heat 1/4 cup olive oil in a large pot over medium heat. Add 3 finely diced onions & 3 finely diced carrots. Saute until the onion is translucent. Add 8 cloves of minced garlic, saute for 1 minute. Add 1/2 cup red wine and reduce by half. Add in 2 cups dried puy lentils, 1 796ml can of diced tomatoes, 1 796ml can of crushed tomatoes, 2 bay leaves, 1 tbsp dried basil, 1 tbsp dried oregano and 1 tsp white sugar. Bring to a low simmer, cover and cook for 1 hour, stirring every 10-15 minutes. If it's sticking to the bottom of the pot, turn down the heat. After 1 hour, turn the heat off and stir in 1/2 cup dairy-free cream. Taste and adjust seasoning. Serve with your favourite pasta noodles! Notes: *I prefer to use puy lentils in this recipes as opposed to other types of lentils because puy lentils are firmer and give this bologness a more 'meaty' texture. If you're using a different type of lentil, I suggest testing the lentils for firmness as the sauce cooks. Once the lentils are el dente, your bolognese is done. If you're using split lentils they will cook HELLA quick so you'll want to let the sauce sit for at least an hour to develop the flavour before eating. Just like regular bolognese, this sauce always tastes better the next day. **If you change up the type of canned tomatoes used in this recipe you may need to add some water so there is enough liquid to absorbed into the lentils, otherwise the lentils won't cook. If you are finding the sauce too thick feel free to add in some liquid. Enjoy you noods!

A 'tastes better then take-out' meal that's ready in under 30 minutes! 🤯🤯 These peanut noodles are perfect for meatless Monday and you might even be able to trick your meat-loving family into thinking the crumbled tofu is ground meat ;) These Thai-inspired, completely vegan tofu peanut noodles are going to be a staple in your house, trust me! So are so freaking good! "Peanut butter should be a food group" -My person My person is legit peanut butter obsessed. Just last week I was over at his place and he had not 1 but 2 empty peanut butter jars in the recycling! Some might say, that is dedication! If ramen noodles aren't your jam, you can totally substitute them for rice noodles or even soba noodles. We are pretty versatile around here 😁. Serve 'em up with my super simple Roasted Sesame Bok Choy and you've got yourself a complete meal! Tofu Peanut Noodles Serves 3 What you'll need: 1 package extra firm tofu 200g instant ramen noodles Peanut sauce 2 tbsp brown sugar 1/4-1/2 tsp chili flakes (depending on your spice tolerance) 1 tbsp sesame oil 3 tbsp soy sauce 2 tbsp lime juice 1 tbsp rice vinegar 1/3 cup natural peanut butter 3 tbsp water 2 garlic cloves, grated 1 thumb size piece of ginger, peeled & grated (about 1 tbsp grated) 1 tbsp sesame oil 1 red bell pepper, thinly sliced 1 large carrot, julienne 1/4 cup chopped roasted peanuts For serving Fresh cilantro Lime wedges Steps: Wrap the block of tofu in paper towel and place a heavy pan, like a cast iron skillet on top. This is to help get out as much moisture as possible so you can get some crispy tofu. The longer you do this, the better, but I usually just do this while I mix up the sauce ingredients & chop the veg. While the tofu is pressing, whisk together 2 tbsp brown sugar, 1/4-1/2 tsp chili flakes, 1 tbsp sesame oil, 3 tbsp soy sauce, 2 tbsp lime juice, 1 tbsp rice vinegar, 1/3 cup natural peanut butter, 3 tbsp water, 2 cloves of grated garlic & 1 tbsp grated ginger in a large measuring cup. Remove 1/3 cup of the sauce from the measuring cup and set aside. Bring a large pot of water to a boil & cook 200g of instant ramen noodles according to package directions. Save 1/4 cup of the noodle cooking water and drain the rest. If you're serving this with my Roasted Sesame Bok Choy get that in the oven now! Heat 1 tbsp of sesame oil in a large frying pan over med-high heat. Remove tofu from the paper towel. Crumble the tofu into the frying pan, then add 1 thinly sliced rell bell pepper & 1 large julienne carrot and cook until the tofu is golden brown & crispy. Once the tofu is crispy, add 1/3 cup of the peanut sauce to the pan, stir to coat & cook for 2 minutes. Add the cooked ramen noodles to the frying pan with the tofu & veggies. Pour in the remaining peanut sauce along with the 1/4 cup reserved noodle cooking water. Use tongs to stir in the sauce to coat the noodles. Cook for 2 minutes then sprinkle in 1/4 cup chopped roasted peanuts. Divide noodles into bowls, serve with fresh cilantro leaves & lime wedges to squeeze over top. Serve with Roasted Sesame Bok Choy. Enjoy you noods!

This roasted sesame bok choy recipes is the perfect side dish to any Asian inspired meal. Super simple, ready in minutes with just a few ingredients from your pantry! I love serving this recipe alongside my Tofu Peanut Noodles or as part of my Spicy Tuna Sushi Bowls! I use baby Shanghai bok choy for this recipe but you can use any size of bok choy you'd like. Roasted Sesame Bok Choy Serves 2-3 as a side dish What you'll need: 4 baby Shanghai bok choy, halved 1 tbsp sesame oil (or olive oil) 1 tsp white sesame seeds (or combination of white & black) Salt & pepper, to taste 2 tsp toasted sesame oil, to finish Steps: Preheat the oven to 425F. Line a large baking sheet with parchment paper. Arrange halved baby bok choy on the baking sheet and drizzle with 1 tbsp sesame oil, use your hands rub oil all over the bok choy. Sprinkle 1 tsp sesame seeds over the bok choy and season with salt & pepper. Arrange the bok choy cut side down on the baking sheet then roast for 15 minutes. Once cooked remove the bok choy from the oven and arrange on serving platter, drizzle with 2 tsp toasted sesame oil & serve. Enjoy my friends!

Pungent blue cheese is perfectly balanced with the addition of sweet red grapes & balsamic caramelized onions to make this the most delicious hors d'oeuvre for your next soiree! It took me a long time to warm up to blue cheese. It wasn't until I learned to pair it with something sweet that I began to embrace it! All too often I see people making "caramelized onions" and they aren't caramelized at all. They are still pale in colour in are basically sticky onions. Please don't do this. Take the time to properly caramelize the onions when the recipe says so. The flavour will be much sweeter & you will thank me later. "Caramelized' means caramel coloured, not just softened, not burnt, THE COLOUR OF CARAMEL" Using store-bought pre-rolled puff pastry makes this recipe come together super easily. If all you can't find pre-rolled you can easily roll out the puff pastry yourself on a lightly floured work surface. You want the pastry to be approx. 1/4 inch thick in a 8x8 square. Don't fuss to much on getting the measurements perfect, these are suppose to look a bit rustic! Blue Cheese, Caramelized Onion & Grape Tartlets Makes 12 What you'll need: 4 medium onions, thinly sliced 3 tbsp butter 1 tbsp olive oil 1 tbsp balsamic vinegar 1 sheet store-bought pre-rolled puff pastry Blue cheese, crumbled Seedless red grapes Steps: Preheat the oven to 375F Add 3 tbsp butter & 1 tbsp oil over to a large frying pan over medium heat. Once the butter is melted all the onions & stir to coat. Cook the onions stirring every 8 minutes until caramelized ('Caramelized' means caramel coloured, not just softened, not burnt, THE COLOUR OF CARAMEL). This could take upward to 30-40 minutes. If you stir too often the onions won't have a chance to brown so take my advice and stir only every 8 minutes. If you find they are getting too dark in spots reduce the heat. If they are looking dry, add more oil to the pan. Once caramelized add 1 tbsp of balsamic vinegar to the pan & stir to coat the onions cook for 1 more minute. Transfer the onions to a large plate and spread them out to cool down a bit. Cut the puff pastry into 12 equal-ish squares (they don't have to be perfect!). Grease a 12 tin muffin pan. Transfer each square into the prepared muffin pan. Divide the caramelized onions among easy puff pastry. Top with crumbled blue cheese and finally the red grapes. Bake for 15-18 minutes or until golden brown. Remove pan from the oven and allow the tarts to cool in the pan for 5-8 minutes before removing from the pan & serving! Happy apping!

Do you love sushi but hate the fuss of making your own rolls? These sushi bowls will definitely hit the spot if you're craving sushi & don't want to order takeout or make your own! I love sushi so much that I think sushi should be it's own food group. It pretty much is in my house! I love experimenting with different roll ingredients, types or fish & sauces. But sometimes I just can't be bothered getting out my sushi mat and doing all the other things that come along with rolling sushi. So that's when I thought.. HELLO! Sushi bowls! All the yum of sushi without the fuss! "Sushi should be it's own food group" You can put pretty much any ingredients you want in sushi and you can totally do the same with these bowls! The bowl is your oyster my friends! Ya'll know I love versatility! Spicy Tuna Sushi Bowls Makes 2 bowls What you'll need: 1/2 lb Raw yellow fin tuna, cut into small cubes Sauce for Tuna 2 tbsp reduced sodium soy sauce 2 tsp rice vinegar 1 tsp toasted sesame oil 1/2 tsp chili flakes Spicy Mayo 1/4 cup mayo 1-2 tbsp sriracha, depending on how spicy you want it Bowl Toppings Cooked sushi rice Diced cucumber Julienne carrots Sliced scallions Crumbled nori (roasted seaweed) Edamame Optional Bowl Additions Cooked sweet potato Cooked asparagus Avocado Crab Bell peppers Purple cabbage Bamboo shoots Tempura bits Sesame seeds Steps: Whisk together 1/4 cup mayo and 1-2 tbsp sriracha in a small bowl and set aside. In a large bowl whisk together 2 tbsp reduced sodium soy sauce, 2 tsp rice vinegar, 1 tsp toasted sesame oil & 1/2 tsp chili flakes. Add the cubes of tuna and toss to coat. Set aside while you assemble your bowls. (You don't want the tuna to sit in the sauce for more then 15 minutes) Assemble your bowls with your desired toppings, divide up the tuna & drizzle with spicy mayo. These bowls are soy awesome!!

I'm not even kidding this roasted turkey recipe combined with my Dry Brine Turkey recipe will produce the best turkey to ever come out of your kitchen. TRUST ME. The additional of the lemony herb compound butter is the real hero here. "Turkey roasting times will vary depending on the size of your bird. I cook mine for 12 minutes per pound. Roast to an internal temperature of 165 degrees with by inserting your digital thermometer into the thigh of the bird. Remove from the oven and allow to rest for 30 minutes before carving" I don't stuff my turkeys, for a few reasons: Shorter cooking time - by a lot shot! This 17 lb. bird was done in 2.5 hrs! Even cooking - by not stuffing the bird with stuffing you allow for better air circulation in and around the bird, resulting in a more evenly cooked bird. Less mess - it gets messy enough with brining, rubbing the compound butter all over the bird & carving, so I save myself the added hassle. If you want to get ahead of the game 👇👇👇 Make the compound butter the night before and leave it on the counter in an airtight container. Best Roasted Turkey Serves 8-10 What you'll need: Lemon Herb Compound Butter 1 cup unsalted butter, at room temperature 3 tbsp chopped fresh parsley 2 tbsp chopped fresh sage leaves 1 tbsp chopped fresh rosemary 1 tbsp fresh thyme leaves 2 lemons, zested 1 17 lb. turkey, unstuffed 1L (4 cups) chicken stock For the cavity of the turkey 1 lemon, halved 1 orange, halved Fresh parsley Sprigs of thyme Sprigs of rosemary Steps: Preheat the oven to 350F. In a bowl combine 1 cup of room temperature unsalted butter with 3 tbsp chopped parsley, 2 tbsp chopped sage, 1 tbsp chopped rosemary, 1 tbsp thyme leaves & the zest of 2 lemons. Ensure that any wet spots on your dry brined turkey have been patted dry with paper towel (try not to wipe off the brine). Use your fingers to release the skin on the breast of the turkey from the breast. Try to do this as far down to wear the neck of the bird would have been as possible. Slather a few tablespoons of compound butter in between the breast and the skin of the turkey. This will help to ensure the breast stays moist. Distribute the remaining compound butter all over the bird, don't forget the back & the wings! Place the turkey on a clean wire rack inside a clean roasting pan. Stuff the cavity of the turkey with 1 halved lemon, 1 halved orange & assortment of fresh parsley, rosemary & thyme. Pour 1L chicken stock into the bottom of the roasting pan. Roast, uncovered for 2 hours basting every 20 minutes. At the 2 hour mark, remove the turkey from oven, insert the probe of a digital-read thermometer into the thigh of the turkey. If it reads 165F or higher, tent the turkey with foil and allow to rest before carving. If it needs more time, remove the thermometer, return the turkey to the oven and cook until the internal temp of the turkey is 165 degrees, checking the temperature every 15 minutes. When it's finished cooking remove from the oven, tent with foil and allow the turkey to rest for 30 minutes before carving. Happy Holidays!!

If you've never brined a turkey before you're about to have the most flavourful, juicy & tender bird of your freaking LIFE! I prefer a dry brine over a wet brine for 3 reasons: It's less messy Takes less time to prepare Less space/equipment required You want to brine at least 24 hours before you plan to cook the bird. Personally I prefer a 48-72 hour brine time. This means if I'm starting with a 15lb frozen turkey I'm starting to thaw that sucker at least 3-4 days PRIOR TO BRINING. If you're turkey is still a bit frozen when you brine that is okay, just make sure to remove the neck & giblets from inside. Dry Brine Turkey What you'll need: 1 turkey, thawed, neck & giblets removed 1/2 cup kosher salt (not table or iodized salt) 1/4 cup fresh cracked peppercorns (I used my smoothie blender to crack these) 1/4 cup dried parsley 1/4 cup garlic powder 3 tbsp dried sage 2 tbsp dried thyme Steps: Set the turkey on a wire rack inside a roasting pan and pat it dry with paper towel. In a medium bowl combine 1/2 cup kosher salt, 1/4 cup cracked black peppercorns, 1/4 dried parsley, 1/4 cup garlic powder, 3 tbsp dried sage and 2 tbsp dried thyme. Starting with the back of the turkey facing up, rub the dry brine mixture all over the back of the turkey, followed by the wings, then legs and finally the breasts. Make sure you get the brine in all the nooks and crannies! Be sure to use all of the brine mixture. Place the turkey uncovered in the fridge for 24-48 hours. When you're ready to cook remove the turkey from the fridge and pat any wet areas of the turkey try with paper towel, but try not to remove the brining mixture. Remove any dry brine mixture from the bottom of the roasting pan. Then follow my Best Roasted Turkey recipe! Happy brining!

🤯🤯🤯 My mind is still blown after this one. This creamy, cheesy brussels sprout casserole will convert ANY brussels sprout hater into a lover. TRUST. If you or your guests don't eat pork you can axe the prosciutto and it will still be freaking DELISH! Want to make this recipe ahead of time? 👇👇👇 Follow recipe through step 5. Allow to cool, then cover & refrigerate pan until ready to cook. Remove pan from the fridge 1 hr prior to cooking then follow steps 6 & 7. Put the prosciutto on a baking tray in the oven at 400F for 5 mins to re-crisp. Brussels Sprout Casserole with Crispy Prosciutto Serves 6 What you'll need: 2 lbs brussels sprouts, halved 2 tbsp olive oil Salt & pepper, to taste 5 slices of prosciutto Cream Sauce 1 yellow onion, minced 2 cloves garlic, minced 3/4 cup heavy cream 2 tbsp dijon mustard 3/4 cup grated gruyere cheese Breadcrumb Topping 2 tsp olive oil Zest of 1 lemon 1/2 cup panko bread crumbs Steps: 1. Preheat oven to 400F 2. On a large baking sheet lined with parchment toss 2 lbs halved brussels sprouts with 2 tbsp olive oil & season with salt and pepper. Weave the pieces or prosciutto between the brussels sprouts. Roast for 15 minutes. 3. Meanwhile prepare the cream sauce. Melt 2 tbsp butter to a large oven-proof skillet. Add the minced onion & garlic and sweat it down for 3-4 minutes over medium heat. Add 3/4 cup heavy cream to the skillet along with 2 tbsp of dijon mustard and stir to combine. Bring to a slight simmer and cook for 2-3 minutes. Mix in 3/4 cup grated gruyere cheese and stir until cheese is completely melted. Season to taste & turn off heat. 4. After 15 minutes remove the brussels and prosciutto from the oven. Transfer the crispy prosciutto to a plate and set aside. 5. Add brussels to the pan with the cream sauce and gently fold together until the cream sauce has coated the brussels. 6. Combine 1/2 cup panko bread crumbs, lemon zest and 2 tbsp olive oil in a bowl. Sprinkle the panko bread crumb mixture evenly over top of the brussels. Transfer the skillet to the oven and bake uncovered, for 10-15 mins or until golden brown on top. NOTE: if making this ahead of time reheat for 25-30 minutes. 7. Crumble the crispy prosciutto on top & serve! Enjoy!

Perfectly cooked asparagus, salty prosciutto and buttery puff pastry make this recipe irresistible! It's the perfect appetizer to serve at your next gathering! If you're plant based feel free to leave out the prosciutto & parmesan, they are just as delish without! Prosciutto Wrapped Asparagus Cigars Makes 10 spears What you'll need: 10 asparagus spears Olive oil 1 package of puff pastry, thawed 10 slices of prosciutto (leave out prosciutto if plant-based) 1 lemon, zested Salt & pepper 1 egg, beaten Parmesan cheese, finely grated (leave out if plant-based) Flour, for dusting Steps: Preheat the oven to 400 degrees F. Drizzle a bit of olive oil over 10 asparagus spears and set aside. Roll out pastry on a lightly floured surface using a rolling pin or wine bottle so it’s approx 6”x10”. Sprinkle pastry with lemon zest & season with salt and pepper. Cut pastry into 10 thin strips. Wrap each asparagus spear with 1 slice of prosciutto. Then wrap one piece of puff pastry in a spiral around the prosciutto wrapped asparagus & place on a parchment lined baking sheet. Brush puff pastry with beaten egg & sprinkle grated parmesan on top. Bake for 15-20 minutes, until golden & puffed. Best served warm. Fare Thee Well!

My FAV way to use up veggies I’ve got sitting in the fridge. You can literally put any type of vegetables & protein in these babies! Cucumber, radish, sauteed mushrooms, broccoli, tofu, shrimp, cilantro, lettuce, you name it! And that peanut dipping sauce, I mean COME ON 😍. I can’t wait to see your combinations! Chicken & Mango Rice Paper Rolls with Peanut Dipping Sauce What you'll need: Rolls 1 cooked chicken breast, shredded 1 mango, peeled & julienne 1 red bell pepper, thinly sliced 1 cup thinly sliced red cabbage 1 large carrot, peeled & julienne Mint leaves 200g rice noodles, cooked & cooled Rice paper wraps Peanut Dipping Sauce ⅓ cup peanut or almond butter Juice of 1 lime 1 tbsp soy sauce or tamari 1 clove garlic, grated or minced ¼ tsp of ground ginger or ½ tsp fresh grated ginger 1 tbsp honey 1 tsp sriracha Water to thin Steps: Boil a kettle while you gather/chop the necessary ingredients. You won’t need ‘boiling’ water just warm-hot. You are going to want to only assemble one roll at a time because you need to work fairly quickly so the wrappers don’t get too soft & rip. Pour the hot water into a shallow bowl that is wide enough for you to rotate the rice paper wraps in. Line a container for a damp paper towel & set aside. Dip the rice paper wrap into the hot water and rotate it around so it begins to soften. Try not to get it too wet, don’t worry it will continue to soften as you assemble the roll. Lay the softened rice paper wrap onto a clean work surface. Lay the fillings in the centre of the wrap so they are horizontal to you. Fold in the ends of the wrapper first, then fold the side of the wrapper closest to you, over top of the fillings and roll up the wrap. Place the rolls into the damp paper towel lined container. Try not to let the rolls touch each other as they will stick together & rip when you try and pull them apart. This technique takes a little bit of practice to get used to, so don’t get frustrated. If the wrappers are ripping you could be filling your rolls too much, so use less fillings. If your wrappers are sticking together you’re likely getting them too wet before filling/rolling. If you aren’t eating the rolls right away, put another damp paper towel on top of the finished rolls before covering the container & putting them in the fridge. Rolls are best consumed the day-of. To make the peanut dipping sauce: Combine all ingredients (1/3 cup peanut butter, juice of 1 lime, 1 tbsp soy sauce, 1 grated garlic clove, 1/4 tsp ground or 1 tsp fresh ginger, 1 tbsp honey, 1 tsp sriracha) in a jar (or a bowl) + 2 tbsp of water. Fasten lid & shake to combine (or whisk together in a bowl). Add more water, 1 tbsp at a time until desired consistency is reached. Dive in, my friends!