Veggie Summer Rolls with Spicy Peanut Lime Sauce

I found this recipe on OhSheGlows.com, and it is fantastic.  It doesn't sound like it should be as filling as it is, but the combination of fatty tofu and salty delicious sauce makes it an appetizer you can eat as a meal.  Make sure to make lots though.  Sameer and I still wanted more after we ran out.  It's also a great dish to make in advance and stash in the fridge until dinnertime.

Ingredients

• Spring Roll Wrappers (at least 8-10)
• 1 block firm or extra-firm tofu
• 1/2 English cucumber, julienned
• 1 red bell pepper, julienned
• 2 medium carrots, peeled & julienned
• 2 green onions, chopped
• 3-4 lettuce leaves, julienned
• 1/4 cup fresh Thai basil leaves, minced
• 1/4 cup cilantro, thick stems removed and minced
• 1/3 cup roasted & salted peanuts
• Herbamare or sea salt, to season

For the peanut lime sauce:

• 1-2 garlic cloves
• 2 tbsp sesame oil
• 1/4 cup natural roasted peanut butter
• 1/2-1 tbsp peeled & roughly chopped fresh ginger
• 3 tbsp fresh lime juice
• 2 tbsp low sodium tamari (or Bragg Liquid Aminos)
• 2 tsp sugar
• 1-3 tsp water, to thin out as needed

Directions

1. Press the tofu while you prepare the filling and sauce.
2. For the filling: Julienne the vegetables. Set aside, along with peanuts.

3. For the sauce: In a mini processor, process the sauce ingredients until smooth. Adjust to taste. You may prefer more sweetener, tamari, oil, or lime juice. Or mince everything by hand and whisk.

4. Slice pressed tofu into long thin strips. You likely won’t need the entire block.

5. Set up a roll making station and gather all of your ingredients in one area. Place a tea towel on the counter and fill a very large bowl with hot tap water. Dip one rice paper wrapper into the water and carefully submerge it once it gets soft. Hold it under water for about 10 seconds, or until soft, and remove from water carefully. Place it onto the tea towel and unfold any corners that may have rolled up.

6. Add the filling ingredients in the center of the wrapper. Be careful not to overfill or the wrappers will tear. Sprinkle with peanuts and a sprinkle of salt.

7. Roll the two sides of the rice wrapper inward and then flip the bottom over top the filling and roll forward. Place roll on a plate and cover with damp paper towels. Repeat for the rest.

8. Serve the rolls immediately with the peanut dipping sauce. If you have any leftover vegetables enjoy them dipped in the sauce on the side. Sauce should keep for at least a week in a sealed container in the fridge. Rolls will keep for 1-2 days in the fridge.