Rainbow Vegan Spring Rolls with Mango and Fresh Thai Herbs

Ingredients

• 1 cup purple cabbage finely shredded
• 1 carrot, julienned
• 1 ripe mango, thinly sliced
• ½ cucumber, julienned
• 1 celery stalk, thinly sliced
• ½ red bell pepper, julienned
• Handful bean sprouts
• 1–2 Thai basil sprigs (or regular basil if subbing)
• Fresh cilantro leaves
• 1 fresh jalapeño, thinly sliced (optional, for heat)8–10 rice paper wrappers
• 2 tbsp peanut butter
• 1 tbsp soy sauce
• 1 tbsp maple syrup
• 1 tsp rice vinegar or lime juice
• ½ tbsp sambal
• Splash of warm water to thin