Vegan Rice Paper Rolls (Vietnamese Spring Rolls) - The Pesky Vegan

Ingredients

• 3.5 oz (100 g) vermicelli rice noodles
• 2 tablespoons sesame oil
• 1 onion, finely chopped
• 1 red pepper, diced
• 1 yellow pepper, diced
• 6 garlic cloves, finely chopped
• 2 inch piece of ginger, finely chopped
• 2 chillies, finely chopped
• 7 oz (200 g) mushrooms, sliced and finely chopped
• 1 cup (150 g) sweetcorn ((tinned, frozen, or fresh – approx. one cob/ear))
• 9 oz (250 g) plant-based mince or tofu ((see notes))
• 1 tablespoon tamari or soy sauce
• 2 spring onions, finely sliced
• Zest and juice of 1 lime
• Large handful of fresh coriander, coarsely chopped ((save half of the leaves intact for the rolling process))
• Approx. 32 rice paper discs ((depending on size – see notes))
• 6 tablespoons smooth peanut butter
• 2 tablespoons tamari or soy sauce
• Juice of 1 lime
• 1 large garlic clove, grated or minced
• Small piece of ginger (similar size to the garlic clove), grated or minced