Tofu Spring Rolls

Peanut Sauce: Add Fresh Ginger (1 in), Garlic (1 clove), Peanut Butter (1/2 cup), Reduced Sodium Soy Sauce (2 Tbsp), juice from Lime (1/2) Brown Sugar (1 tsp) and Crushed Red Pepper Flakes (1/4 tsp) for the peanut sauce to the food processor. Add 1/3 cup water and run until smooth.

Tofu: Boil the Tofu (1 lb) in water for 5-10 minutes. Drain well. Cut into 1/2 inch long strips.

Using a mandoline, slice and julienne Carrot (3/4 cup) and Cucumber (1).

Using a mandoline, slice Red Cabbage (1/4).

Spring Rolls: Pour water into a shallow dish and dip the Rice Paper Wrappers (16) for 2-3 seconds per side. Transfer to a damp cutting board. Add tofu, Alfalfa Sprouts (3/4 cup), carrots, cucumber, red cabbage, Fresh Cilantro (1 bunch), Fresh Mint (1 bunch) and Lettuce (to taste) to your liking. They don't all need to be the same. Gently roll like a burrito. Cover with a damp towel to keep fresh.​ Enjoy!