Dairy-Free Dinner Gluten-Free Lunch Vegan + Vegetarian Minty Summer Rolls + Peanut Sauce Adapted from: What's Cooking? USDA Mixing Bowl Prep: 20 mins Cook: N/AServings: 4These are so much fun to put together – try setting up stations with each ingredient and everyone can roll their own!Ingredients1 medium carrot, finely chopped1 medium cucumber, finely diced½ cup tofu, thinly sliced1 cup shredded lettuce1 cup bean sprouts9 fresh mint leaves¼ cup organic peanut butter1 Tbsp. hot water1 teaspoon vinegar1 teaspoon raw sugar1 teaspoon Tamari soy sauce*Use organic whenever possible Nutritional InfoNutrition InfoPerServingDaily%Calories1497%Fat (g)1015%Saturated Fat (g)210%Carbohydrates (g)114%Protein (g)816%Sugars (g)60%Fiber (g)210%PreparationView As SlideshowFill a pie dish with warm water. Immerse 1 rice paper round in the water until pliable, about 15 seconds, then transfer to a cutting board.Place some carrot, cucumber, tofu, lettuce, and bean sprouts in the center of the rice paper round. Each filling should amount to about 2 tablespoons. Add a mint leaf on top.Fold the bottom of the wrapper over the filling then fold both sides into the center, and roll the wrapper up tightly to form a spring roll. Transfer the spring roll to a plate and keep covered with a damp paper towelRepeat with the remaining rice paper rounds and filling.In a small bowl, whisk together the peanut butter, hot water, vinegar, sugar, and soy sauce. Add more hot water, if needed, to thin the sauce to the desired consistency.Serve the sauce with the spring rolls.TipDelicious with Sriracha sauce on the side! print TAGS: Appetizers, Gluten-Free, Kid-friendly, Mint, Peanut Sauce, Raw, Summer Rolls, Tofu, VegetarianShare this:Related Recipes Ensalada Cubana Apple + Onion Scrambled Eggs Golden Beta-Carotene Elixir SuperGreen Cucumber + Watermelon Gazpacho Middle Eastern Summer Salad Wheatberry Chili Tomato + Cannelini Bean Salad