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/A Servings: 4 These are so much fun to put together – try setting up stations with each ingredient and everyone can roll their own! Ingredients 1 medium carrot, finely chopped 1 medium cucumber, finely diced ½ cup tofu, thinly sliced 1 cup shredded lettuce 1 cup bean sprouts 9 fresh mint leaves ¼ cup organic peanut butter 1 Tbsp. hot water 1 teaspoon vinegar 1 teaspoon raw sugar 1 teaspoon Tamari soy sauce *Use organic whenever possible Nutritional Info Nutrition Info PerServing Daily% Calories 149 7% Fat (g) 10 15% Saturated Fat (g) 2 10% Carbohydrates (g) 11 4% Protein (g) 8 16% Sugars (g) 6 0% Fiber (g) 2 10% Preparation View As Slideshow Fill 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 towel Repeat 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. Tip Delicious with Sriracha sauce on the side! print TAGS: Appetizers, Gluten-Free, Kid-friendly, Mint, Peanut Sauce, Raw, Summer Rolls, Tofu, Vegetarian Share this: Related Recipes Sautéed Spinach, Mushroom + Chickpea Bowl The Lullaby Elixir Scallion, Eggplant + Pepper Rice Bowl Salad Vegan Powerhouse Pesto Pasta Grilled Salmon with Tomatoes + Basil Minty Tart Kale Roasted Pork Loin with Garlic + Rosemary Greenada