Red Cabbage, Jicama and Tofu Spring Rolls with Peanut Sauce

Ingredients

• 1 cup thinly sliced red cabbage
• 1 cup julienned jicama
• 1/2 cup mint leaves
• 12 rice paper spring-roll wrappers
• 1 16-ounce block firm tofu, pressed and cut into 3x1-inch strips
• 1/2 cup creamy peanut butter
• 3/4 cup warm water
• 1 tablespoon rice vinegar
• 1 tablespoon sugar
• 1 tablespoon gluten-free, low-sodium soy sauce
• 1/2 teaspoon salt
• 1/2 teaspoon chili powder
• 1 green onions, chopped