Fresh Vegetable Spring Rolls | Kale | Boston Organics

Ingredients

• 1 (16oz) package tofu (optional)
• 1 Tbsp sesame seeds, plus more for serving
• 3 large carrots, grated or cut into matchsticks
• 4 small or 2 large cucumbers, cut into matchsticks
• 1 bell pepper, thinly sliced
• 1 bunch radishes, greens removed and thinly sliced and roots grated or cut into matchsticks
• 1 heaping cup of your favorite leafy green, finely chopped (i.e. arugula, chard, kale, collards)
• 1/3 cup Jonathan's Sprouts
• 1/3 cup chopped fresh cilantro
• 1/3 cup chopped fresh mint
• Salt and pepper, to taste
• 8 sheets of rice paper wrappers
• 1 bowl filled with warm water for preparing rice paper wrappers
• Lettuce, optional, to prevent sticking and also delicious
• 1/2 cup soy sauce
• 1/4 cup rice vinegar
• 2 Tbsp peanut oil
• 1 tsp sesame oil
• 1 tsp minced garlic
• Pinch of sugar
• 2 Tbsp finely chopped garlic
• 1/2 cup smooth peanut butter
• 1 tsp sugar
• 1 Tbsp rice vinegar
• 1 Tbsp The Kitchen Garden Sriracha
• 1/2 cup cilantro leaves, finely chopped