Fresh spring wraps

For the rolls:

• Spring Roll Wrappers (I like small ones)

• 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

• mung bean sprouts (a handful)

• 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

• large bowl of hot tap water

• OPTIONAL: thin slices of jalapeño (hopefully not too spicy!)

For the peanut 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

• 2 tsp sugar

• 1-3 tsp water, to thin out as needed

1. You can make the peanut sauce in advance (use a garlic press for the garlic cloves, add the rest of the ingredients and stir well.)
2. Press the water out of the tofu.
3. Julienne-cut all the vegetables, slice the tofu length-wise, and chop the cilantro and basil.  (slice the jalapeño if using).
4. Take a wrapper, hold it under water for 10 seconds and then lay it out on a tea towel.  Add the filling ingredients,  a few peanuts, and a sprinkle of salt.
5. Wrap the roll anyway you can and enjoy with the peanut sauce!!