Vegan Spring Rolls with Peanut Sauce

• 1/2 cups Peanuts Or 1/4 Cup Peanut Butter
• 2 teaspoons Minced Ginger
• 2 cloves Garlic, Minced
• 1 Tablespoon Soy Sauce Or Tamari
• Warm Water (As Needed)
• 1 dash Chili Powder (optional)
• Sesame Oil (optional)
• 6 Rice Paper Wrappers
• 1 cup Red Cabbage, Sliced
• 1/2 cups Spinach (roughly Chopped)
• 1 Red Bell Pepper, Julienned
• 1 Carrot, Julienned
• 1/2 Medium Cucumber, Julienned
• 1/2 ears Corn, Shaved

1. For the peanut sauce: Use a food processor or an immersion blender to pulse peanuts until smooth, or use peanut butter.
2. Add minced ginger, garlic and soy sauce or tamari.
3. Add some warm water to thin the sauceyou will need more water if you are using whole peanuts.
4. Add a dash of chili and a splash of sesame oil if desired.
5. Prep all the vegetables before assembling the rolls.
6. To assemble the spring rolls, soak one rice paper wrapper according to package directions.
7. Place on a cutting board and place a small portion of vegetables very tightly on the bottom lower third of the wrapper.
8. Try not to overstuff the roll, as it may break.
9. Roll everything tightly, just like a burrito, folding in the sides of the rice paper roll halfway (see pictures on my blog for more details).
10. Repeat with remaining wrappers.
11. Cut each roll in half and serve with peanut dipping sauce.
12. Enjoy!
13. Note: To store the rolls, wrap each in plastic wrap and refrigerate for 23 days.
14. To store the sauce, cover and refrigerate up to 45 days.

peanuts, ginger, garlic, soy sauce, water, chili powder, sesame oil, wrappers, red cabbage, red bell pepper, carrot, cucumber

Taken from tastykitchen.com/recipes/special-dietary-needs/vegan-spring-rolls-with-peanut-sauce/ (may not work)