Squash and Bean Thread Noodle Spring Rolls - Forks Over Knives

Ingredients

• 2 cups coarsely shredded peeled butternut squash
• 4 oz. dry bean thread noodles
• 16 brown rice paper wrappers
• 1 medium zucchini, seeded and cut into 3-inch strips (1½ cups)
• 3 scallions, cut into 3-inch slivers (1 cup)
• 48 fresh cilantro leaves
• 1 small red jalapeño, seeded and very thinly sliced
• 2 tablespoons natural peanut butter
• 2 tablespoons lime juice
• 2 teaspoons reduced-sodium soy sauce
• 1 teaspoon date paste
• 1 clove garlic, minced
• Finely chopped peanuts (optional)