Fresh Spring Rolls with Thai Peanut Sauce | Blending For Good

Ingredients

• — SPRING ROLLS —
• 8 rice paper wrappers
• 1 block firm tofu, pressed and cut into spring roll-length strips
• 1 tablespoon soy sauce (optional, for brushing tofu)
• 1 cucumber, cut into spring roll-length sticks
• 1 large carrot, peeled into long ribbons with a vegetable peeler
• 4 green onions, ends trimmed
• 1 red bell pepper, cut into spring roll-length strips
• 1 cup purple cabbage, finely chopped
• 1/4 cup fresh cilantro leaves, stems removed
• 1 mango, sliced into thin strips
• 1 avocado, sliced into thin strips
• 4 ounces rice noodles, cooked and cooled (optional)
• — THAI PEANUT SAUCE —
• 1/2 cup peanuts (raw or roasted)
• 3 tablespoons soy sauce
• 1 tablespoon rice wine vinegar
• 1 clove garlic
• 1 tablespoon sriracha
• 1 tablespoon fresh ginger
• 6 tablespoons water
• 1 small slice lime, rind removed